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Sample records for smoking food products

  1. Structure fires, smoke production, and smoke alarms.

    PubMed

    Peck, Michael D

    2011-01-01

    Smoke inhalation injury causes severe morbidity and death. In the United States, the majority of fatalities from fire and burns occur because of inhalation of smoke. Medical treatment is only supportive; there is no known antidote to the damaging effects of smoke toxicants on pulmonary tissue. Without question, minimization of the morbidity and mortality that are caused by smoke inhalation is best accomplished by prevention of the injury. Effective prevention programs depend on a thorough and detailed understanding of the mechanism of damage caused by smoke, as well as of the available options for efficacious prevention. This summary presents details of smoke production from structure fires, the effects of smoke on physiology, and the devices currently in use to prevent damage and death from smoke. PMID:21785363

  2. Smoked Tobacco Products

    MedlinePlus

    ... cigarettes primarily imported to the United States from India and other Southeast Asian countries. They are tobacco ... in the United States. However, research studies from India show that bidi smoking is associated with cancer ...

  3. Chemical characterization of commercial liquid smoke products

    PubMed Central

    Montazeri, Naim; Oliveira, Alexandra CM; Himelbloom, Brian H; Leigh, Mary Beth; Crapo, Charles A

    2013-01-01

    The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R2 = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10-Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the Gibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10-Poly at 3.22 mg mL−1. Gas chromatography-mass spectrometry (GC-MS) analysis of liquid smoke dichloromethane extracts revealed that carbonyl-containing compounds were major constituents of all products, in which 1-hydroxy-2-butanone, 2(5H)-furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC-MS in all extracts and correlated positively (R2 = 0.98) with titratable acidity. The GC-MS data showed that phenolic compounds constituted a major portion of Code 10-Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make-up of the full-strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full-strength products, is an important step to

  4. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.

    PubMed

    Simko, Peter

    2005-07-01

    This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface. PMID:15945119

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

    PubMed

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

    2014-06-01

    The smoking of foods, especially meats, has been used as a preservation technique for centuries. Today, smoking methods often involve the use of wood smoke condensates, commonly known as liquid smoke. Liquid smoke is produced by condensing wood smoke created by the pyrolysis of sawdust or wood chips followed by removal of the carcinogenic polyaromatic hydrocarbons. The main products of wood pyrolysis are phenols, carbonyls and organic acids which are responsible for the flavor, color and antimicrobial properties of liquid smoke. Several common food-borne pathogens such as Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Staphylococcus have shown sensitivity to liquid smoke in vitro and in food systems. Therefore liquid smoke has potential for use as an all-natural antimicrobial in commercial applications where smoke flavor is desired. This review will cover the application and effectiveness of liquid smoke and fractions of liquid smoke as an all-natural food preservative. This review will be valuable for the industrial and research communities in the food science and technology areas. PMID:24583328

  6. Food and Drug Administration Evaluation and Cigarette Smoking Risk Perceptions

    PubMed Central

    Kaufman, Annette R.; Waters, Erika A.; Parascandola, Mark; Augustson, Erik M.; Bansal-Travers, Maansi; Hyland, Andrew; Cummings, K. Michael

    2013-01-01

    Objectives To examine the relationship between a belief about Food and Drug Administration (FDA) safety evaluation of cigarettes and smoking risk perceptions. Methods A nationally representative, random-digit-dialed telephone survey of 1046 adult current cigarette smokers. Results Smokers reporting that the FDA does not evaluate cigarettes for safety (46.1%), exhibited greater comprehension of the health risks of smoking and were more likely (48.5%) than other participants (33.6%) to report quit intentions. Risk perceptions partially mediated the relationship between FDA evaluation belief and quit intentions. Conclusions These findings highlight the need for proactive, effective communication to the public about the aims of new tobacco product regulations. PMID:22251767

  7. Smoking Abstinence, Eating Style, and Food Intake.

    ERIC Educational Resources Information Center

    Duffy, Joanne; Hall, Sharon M.

    1988-01-01

    Administered the Eating Inventory and the Profile of Mood States (POMS) to smoking subjects assigned to cigarette abstinence or to continued smoking. Found abstinent smokers with high Disinhibition Scale scores overate more than did nonabstinent smokers or abstinent smokers with lower scores when participating in a subsequent ice cream tasting…

  8. Retail Food Availability, Obesity, and Cigarette Smoking in Rural Communities

    ERIC Educational Resources Information Center

    Hosler, Akiko S.

    2009-01-01

    Context: Disparities in the availability of nutritionally important foods and their influence on health have been studied in US urban communities. Purpose: To assess the availability of selected retail foods and cigarettes, and explore ecologic relationships of the availability with obesity and smoking in rural communities. Methods: Inventories of…

  9. Food and Drug Administration Evaluation and Cigarette Smoking Risk Perceptions

    ERIC Educational Resources Information Center

    Kaufman, Annette R.; Waters, Erika A.; Parascandola, Mark; Augustson, Erik M.; Bansal-Travers, Maansi; Hyland, Andrew; Cummings, K. Michael

    2011-01-01

    Objectives: To examine the relationship between a belief about Food and Drug Administration (FDA) safety evaluation of cigarettes and smoking risk perceptions. Methods: A nationally representative, random-digit-dialed telephone survey of 1046 adult current cigarette smokers. Results: Smokers reporting that the FDA does not evaluate cigarettes for…

  10. Food Product Dating

    MedlinePlus

    ... Formula What do can codes mean? Dates on Egg Cartons UPC or Bar Codes Storage Times Refrigerator ... primarily on perishable foods such as meat, poultry, eggs and dairy products. "Closed" or "coded" dating might ...

  11. Diacetyl and 2,3-pentanedione exposures associated with cigarette smoking: implications for risk assessment of food and flavoring workers.

    PubMed

    Pierce, Jennifer S; Abelmann, Anders; Spicer, Lauren J; Adams, Rebecca E; Finley, Brent L

    2014-05-01

    Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. Both compounds are present in many food items, tobacco, and other consumer products, but estimates of exposures associated with the use of these goods are scant. A study was conducted to characterize exposures to diacetyl and 2,3-pentanedione associated with cigarette smoking. The yields (μg/cigarette) of diacetyl and 2,3-pentanedione in mainstream (MS) cigarette smoke were evaluated for six tobacco products under three smoking regimens (ISO, Massachusetts Department of Public Health, and Health Canada Intense) using a standard smoking machine. Mean diacetyl concentrations in MS smoke ranged from 250 to 361 ppm for all tobacco products and smoking regimens, and mean cumulative exposures associated with 1 pack-year ranged from 1.1 to 1.9 ppm-years. Mean 2,3-pentanedione concentrations in MS smoke ranged from 32.2 to 50.1 ppm, and mean cumulative exposures associated with 1 pack-year ranged from 0.14 to 0.26 ppm-years. We found that diacetyl and 2,3-pentanedione exposures from cigarette smoking far exceed occupational exposures for most food/flavoring workers who smoke. This suggests that previous claims of a significant exposure-response relationship between diacetyl inhalation and respiratory disease in food/flavoring workers were confounded, because none of the investigations considered or quantified the non-occupational diacetyl exposure from cigarette smoke, yet all of the cohorts evaluated had considerable smoking histories. Further, because smoking has not been shown to be a risk factor for bronchiolitis obliterans, our findings are inconsistent with claims that diacetyl and/or 2,3-pentanedione exposure are risk factors for this disease. PMID:24635357

  12. Deeming Tobacco Products To Be Subject to the Federal Food, Drug, and Cosmetic Act, as Amended by the Family Smoking Prevention and Tobacco Control Act; Restrictions on the Sale and Distribution of Tobacco Products and Required Warning Statements for Tobacco Products. Final rule.

    PubMed

    2016-05-10

    The Food and Drug Administration (FDA) is issuing this final rule to deem products meeting the statutory definition of "tobacco product,'' except accessories of the newly deemed tobacco products, to be subject to the Federal Food, Drug, and Cosmetic Act (the FD&C Act), as amended by the Family Smoking Prevention and Tobacco Control Act (Tobacco Control Act). The Tobacco Control Act provides FDA authority to regulate cigarettes, cigarette tobacco, roll-your-own tobacco, smokeless tobacco, and any other tobacco products that the Agency by regulation deems to be subject to the law. With this final rule, FDA is extending the Agency's "tobacco product'' authorities in the FD&C Act to all other categories of products that meet the statutory definition of "tobacco product" in the FD&C Act, except accessories of such newly deemed tobacco products. This final rule also prohibits the sale of "covered tobacco products" to individuals under the age of 18 and requires the display of health warnings on cigarette tobacco, roll-your own tobacco, and covered tobacco product packages and in advertisements. FDA is taking this action to reduce the death and disease from tobacco products. In accordance with the Tobacco Control Act, we consider and intend the extension of our authorities over tobacco products and the various requirements and prohibitions established by this rule to be severable. PMID:27192730

  13. Cigarette Smoking Among Socioeconomically Disadvantaged Young Adults in Association With Food Insecurity and Other Factors

    PubMed Central

    Tsoh, Janice Y.

    2016-01-01

    Introduction Low socioeconomic status is associated with high rates of cigarette smoking, and socioeconomic differences in cigarette smoking tend to emerge during young adulthood. To further our understanding of socioeconomic differences in smoking among young adults, we examined correlates of smoking, with attention to multiple socioeconomic indicators that have not been examined in this population. Methods We analyzed data from the 2011–2012 California Health Interview Survey. The analytic sample consisted of young adults aged 18–30 years who were considered socioeconomically disadvantaged as measured by education and poverty. Logistic regression analyses were conducted to examine factors associated with smoking status in this group, and multinomial logistic regression analyses were conducted to examine correlates of smoking frequency. Results In this sample (N = 1,511; 48% female, 66% Hispanic/Latino, 18% non-Hispanic white), 39.7% reported experiencing food insecurity in the past year. Smoking prevalence was significantly higher among young adults who reported being food insecure (26.9%) than among those who reported being food secure (16.4%). Past-year food insecurity was significantly associated with current smoking, independent of sociodemographic characteristics and alcohol use. Specifically, food insecurity was significantly associated with daily but not nondaily smoking. Conclusion Socioeconomically disadvantaged young adults with food insecurity may be considered a high-risk group with respect to cigarette smoking. Efforts to reduce tobacco-related health disparities should address diverse sources of socioeconomic influences, including experiences of food insecurity. PMID:26766849

  14. Integrated wetlands for food production.

    PubMed

    Chen, Ray Zhuangrui; Wong, Ming-Hung

    2016-07-01

    The widespread use of compound pelleted feeds and chemical fertilizers in modern food production contribute to a vast amount of residual nutrients into the production system and adjacent ecosystem are major factors causing eutrophication. Furthermore, the extensive development and application of chemical compounds (such as chemical pesticides, disinfectants and hormones used in enhancing productivity) in food production process are hazardous to the ecosystems, as well as human health. These unsustainable food production patterns cannot sustain human living in the long run. Wetlands are perceived as self-decontamination ecosystems with high productivities. This review gives an overview about wetlands which are being integrated with food production processes, focusing on aquaculture. PMID:27131797

  15. Food Crystallization and Egg Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Sugar, salt, lactose, tartaric acid and ice are examples of constituents than can crystallize in foods. Crystallization in a food product can be either beneficial or detrimental and is of particular importance in candy and frozen desserts. The most common crystal in foods is sugar which affects th...

  16. Benzo(a)pyrene penetration on a smoked meat product during smoking time.

    PubMed

    Ledesma, E; Rendueles, M; Díaz, M

    2014-01-01

    The Codex Alimentarius gives recommendations to prevent carcinogenic polycyclic aromatic hydrocarbons (PAH) (represented by benzo(a)pyrene (BaP)) contamination during processing of meat products, including the control of smoking time. The influence of direct smoking time (0, 1, 3, 5 and 7 days) on the relationship between the BaP and moisture content of a typical Spanish smoked meat product called chorizo and the mechanism of BaP penetration and water release from four different depths in the product was studied. Chorizo was studied from the Principality of Asturias, a location never before tested. An analytical method was developed for this purpose consisting of PAH extraction assisted by sonication followed by solid-phase extraction (SPE) sample clean-up and analytical determination using GC-MS. Results show that an increase in smoking time produced contradictory and independent effects on the moisture and BaP content (µg kg⁻¹) of chorizos. The moisture content decreased from 49.9% to 31.3%. On the other hand, the BaP content increased from less than 0.24 µg kg⁻¹ to 0.75 µg kg⁻¹, finally stabilising after 5 days of smoking. After this time, the natural pores of the casing could be blocked by the large size tar particles from smoke, preventing the continued penetration of PAHs. The BaP content decreased and the moisture content increased progressively from the casing to the centre of the meat product. BaP mainly accumulated in the smoked casing, being four times in excess of the legal limit. This paper analyses the mechanism for preventing PAHs contamination during the process of smoking meat products. PMID:25078362

  17. Similarities in food cravings and mood states between obese women and women who smoke tobacco.

    PubMed

    Pepino, M Yanina; Finkbeiner, Susana; Mennella, Julie A

    2009-06-01

    The present study assessed food cravings in a cohort of 229 women who differed in smoking history (i.e., never smoker, former smoker, and current smoker) and body weight (i.e., normal weight, overweight, and obese). Each subject completed the Food Craving Inventory (FCI), which measures cravings for sweets, high fats, carbohydrates/starches, and fast-food fats, and the Profile of Mood States (POMS), which measures psychological distress. Smoking and obesity were independently associated with specific food cravings and mood states. Current smokers craved high fats more frequently than former and never smokers. They also craved starches more frequently and felt more depressed and angry than never smokers, but not former smokers. Whereas cravings for starchy foods and some mood states may be characteristic of women who are likely to smoke, more frequent cravings for fat among smokers is related to smoking per se. Similarly, obese women craved high fats more frequently than nonobese women and depression symptoms were intensified with increasing body weights. We hypothesize that the overlapping neuroendocrine alterations associated with obesity and smoking and the remarkable similarities in food cravings and mood states between women who smoke and women who are obese suggest that common biological mechanisms modulate cravings for fat in these women. PMID:19247281

  18. The economics of food production.

    PubMed

    Upton, M

    1993-01-01

    Although world average food production per person is increasing there are many countries, particularly in sub-Saharan Africa, where production has fallen in recent decades. The economic analysis of the world food problem concerns the dynamics of production, income, growth, demand and trade. The 'law of diminishing returns' suggests that labour incomes fall as population density increases. Capital investment and technological change, particularly with a land-saving bias, can overcome this effect. Such land-saving innovations are less appropriate where population densities are lower, as in much of sub-Saharan Africa. Innovations which reduce risk, such as stress- and disease-resistant crop varieties, may be more attractive to farmers. Communal or government action is required to ensure sustainability of food production; to reduce risk, through price stabilization, possibly crop insurance and contingency plans for famine relief; to promote equity and to ensure competitive market conditions. Public funding of agricultural research is necessary to promote growth in food supplies. If increases in supply do not keep pace with growth in demand, food prices rise, attracting resources into food production. If supply grows faster, food prices and farm incomes fall, driving resources out of agriculture. Resources may not move fast enough to correct imbalances. Primary producers are likely to face deteriorating terms of trade. Linkages between food production and other sectors are weak, so primary exports are not a good basis for economic development. Import substitution strategies may damage agriculture. Structural adjustment regimes have been adopted in some countries to correct imbalances and provide an incentive for farmers to increase production. Associated reductions in public expenditure may have a contrary impact. PMID:8149829

  19. Food production -- problems and prospects.

    PubMed

    Anifowoshe, T O

    1990-03-01

    Improvements are needed in balancing the problems associated with population growth and food production. A review of the problems of rapid population growth and declining food production and suggestions for resolution are given. World population has increased over the past 10 years by 760 million, which is equal to adding the combined population of Africa and South America. Future increases are expected to bring total population to 6.1 billion by the year 2000 and 8.2 billion in 2025 (exponential increases). Food production/capita has declined since 1971 in the world and in Nigeria, particularly in the recent past. The food production problem is technical, environmental, social, political, and economic. Various scientific and technological methods for increasing food production are identified: mechanization, irrigation, use of fertilizers, control of weeds and insects, new varieties of farm animals or high-yielding strains of grain, land reclamation, soil conservation, river basin development, adequate storage facilities, infrastructure development, and birth control. Economic and social approaches involve short-term and long-term strategies in social readjustment and institutional change. For instance, large scale farmers should become contract growers for certain firms. Bureaucratic red tape should be eliminated in institutions which provide agricultural services. Environmental problems need urgent attention. Some of these problems are soil erosion from mechanization, water salinization from irrigation, accumulation of DDT in food and water and animal life from pesticide use, and water pollution from chemical fertilizers. Food production can be increased with more ecologically sound practices. Information about weather and weather forecasting allows for more suitable land management. The influence of rainfall (the amount and distribution) in Nigeria is greater than any other climatic factor. Solar radiation is a significant feature in production of dry matter and

  20. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment.

    PubMed

    Kpoclou, Euloge Yénoukounmè; Anihouvi, Victor Bienvenu; Azokpota, Paulin; Soumanou, Mohamed Mansourou; Douny, Caroline; Brose, François; Hounhouigan, Djidjoho Joseph; Scippo, Marie-Louise

    2014-01-01

    Smoked shrimp is a food condiment widely used in Beninese local cooking practices. A previous study revealed that this product is highly contaminated with polycyclic aromatic hydrocarbons (PAH). The present study explored possibilities to reduce PAH levels in shrimp smoked using cottage industry smoking techniques with barrel and chorkor kilns, by replacing wood by charcoal from Acacia auriculiformis and Mangifera indica, as fuels. Results showed that only shrimp smoked using acacia charcoal in a chorkor kiln had PAH levels (benzo[a]pyrene = 5 µg kg(-1) and sum of benzo[a]pyrene, chrysene, benzo[a]anthracene and benzo[b]fluoranthene = 28 µg kg(-1)) in accordance with a European standard of 5 and 30 µg kg(-1), respectively, and suitable physicochemical characteristics for good storage (moisture content = 11.9% ± 1.5%; water activity = 0.46 ± 0.03). However, further investigations still needs to be done to reduce the duration of product contact with combustion gasses in order to reduce the PAH content of smoked shrimp to safer levels, largely below standards. PMID:24762007

  1. Smoking

    MedlinePlus

    ... Smoking harms nearly every organ of the body. Cigarette smoking causes 87 percent of lung cancer deaths. ... of the same problems as smokers do. E-cigarettes often look like cigarettes, but they work differently. ...

  2. Food production & availability - Essential prerequisites for sustainable food security

    PubMed Central

    Swaminathan, M.S.; Bhavani, R.V.

    2013-01-01

    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. PMID:24135188

  3. Smoking, food, and alcohol cues on subsequent behavior: a qualitative systematic review.

    PubMed

    Veilleux, Jennifer C; Skinner, Kayla D

    2015-03-01

    Although craving is a frequent phenomenon in addictive behaviors, and laboratory paradigms have robustly established that presentation of cues can elicit self-reported craving responses, extant work has not established whether cue exposure influences subsequent behavior. We systematically review extant literature assessing the effects of cue exposure to smoking, food, and alcohol cues on behavioral outcomes framed by three questions: (1) Is there value in distinguishing between the effects of cue exposure on behavior from the responses to cues (e.g., self-reported craving) predicting behavior?; (2) What are the effect of cues on behavior beyond lapse, such as broadly considering both target-syntonic (e.g., do cigarette cues predict smoking-related behaviors) and target-dystonic behaviors (e.g., do cigarette cues predict other outcomes besides smoking)?; (3) What are the lessons to be learned from examining cue exposure studies across smoking, food and alcohol domains? Evidence generally indicates an effect of cue exposure on both target-syntonic and target-dystonic behavior, and that self-report cue-reactivity predicts immediate target-syntonic outcomes. Effects of smoking, food and alcohol cues on behavior are compared to elucidate generalizations about the effects of cue exposure as well as methodological differences that may serve the study of craving in the future. PMID:25618485

  4. Smoking

    MedlinePlus

    ... harms nearly every organ of the body. Cigarette smoking causes 87 percent of lung cancer deaths. It is also responsible for many other ... you quit, the greater the benefit. NIH: National Cancer Institute

  5. GC/MS analysis of piperidinocyclohexanecarbonitrile (PCC) smoking products

    SciTech Connect

    Lue, L.P.; Scimeca, J.A.; Thomas, B.F.; Martin, B.R.

    1986-03-05

    Piperidinocyclohexanecarbonitrile (PCC), an intermediate in phencyclidine (PCP) synthesis, is a major contaminant of illicit PCP. Due to the frequent abuse of PCP by smoking, this study was conducted to determine the PCC pyrolysis products delivered in smoke. Marihuana placebo cigarettes were impregnated with /sup 3/H-piperidino-/sup 14/C-cyano-PCC (synthesized in the lab and recrystallized twice, m.p. 67/sup 0/C) and burned under conditions which simulated smoking. Mainstream smoke was passed through glass wool filters and H/sub 2/SO/sub 4/ and NaOH traps. Tritium and /sup 14/C were recovered as 83%, and 56%, respectively, of the starting material. Seventy-six percent of the recovered tritium was found in the glass wool trap followed by 13, 7 and 4% in the acid trap, base trap and in the ash/unburned butt, respectively. Seventy-three percent of the recovered /sup 14/C was found in the glass wool filter and 16 and 8% were found in the acid and base traps, respectively. GC/MS analysis revealed the presence of 1-piperidinocyclohexene (30%), PCC (24%), piperidine (7%), and 1-acetyl-piperidine (5%).

  6. New Food Product Development Assistance for Rural Food Enterprises.

    ERIC Educational Resources Information Center

    Stoll, William F.

    1988-01-01

    This article describes examples of new food product development activities engaged in at the University of Minnesota Technical College with local industry, showing how they have been used as teaching models in the classroom. These activities have led to a program of New Product Development Assistance for small food companies in southeastern…

  7. Microbial bioinformatics for food safety and production

    PubMed Central

    Alkema, Wynand; Boekhorst, Jos; Wels, Michiel

    2016-01-01

    In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput ‘omics’ technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety. PMID:26082168

  8. Sustainable food consumption. Product choice or curtailment?

    PubMed

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. PMID:25913683

  9. Unconventional food regeneration in space - Opportunities for microbial food production

    NASA Technical Reports Server (NTRS)

    Petersen, Gene R.; Schubert, Wayne W.; Seshan, P. K.; Dunlop, Eric H.

    1987-01-01

    The possible role of microbial species in regenerating food is considered, and three areas where microbial systems can be used in controlled ecological life support systems are discussed. Microbial species can serve as the biological portion of hybrid chemical/biological schemes for primary food products, as a means more fully to utilize waste materials from agronomical food production, and as a source of nutritional supplements to conventional plant foods. Work accomplished in each of these areas is described. The role of microgravity fermenters in this technology is addressed.

  10. Biotechnology in Food Production and Processing

    NASA Astrophysics Data System (ADS)

    Knorr, Dietrich; Sinskey, Anthony J.

    1985-09-01

    The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

  11. 9 CFR 319.160 - Smoked pork sausage.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section 319.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... § 319.160 Smoked pork sausage. “Smoked Pork Sausage” is pork sausage that is smoked with hardwood...

  12. Food products for space applications

    NASA Technical Reports Server (NTRS)

    Cope, P. S.; Larson, R. W.

    1968-01-01

    Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness. These coatings aid in packaging and give the food slip for easy removal from the package.

  13. Food Production and the Energy Crisis

    ERIC Educational Resources Information Center

    And Others; Pimentel, David

    1973-01-01

    Analyzes the energy inputs in United States and green revolution crop production techniques, using corn as a typical crop. Examines the energy needs for a world food supply that depends on modern energy intensive agriculture, and considers alternatives in crop production technology which might reduce energy inputs in food production. (CC)

  14. Encapsulates for Food Bioconversions and Metabolite Production

    NASA Astrophysics Data System (ADS)

    Breguet, Véronique; Vojinovic, Vojislav; Marison, Ian W.

    The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

  15. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  16. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  17. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  18. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  19. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  20. Development and evaluation of a cabrito smoked sausage product.

    PubMed

    Cosenza, G H; Williams, S K; Johnson, D D; Sims, C; McGowan, C H

    2003-06-01

    In order for the meat goat producer to survive, new avenues for marketing goats must be created. Currently, the live animal is sold directly to consumers, or to brokers who in turn sell the animal directly to consumers or retail stores that cater to various ethnic groups. The production of value-added products with appeal to North American consumers, as well as current ethnic consumers, should result in increased profitability of the meat goat. The objectives of this study were to develop a value added product, cabrito smoked sausage, using goat meat as the sole meat ingredient; evaluate soy protein concentrate (SPC) at various levels in an effort to reduce product cost; determine consumer acceptability; and conduct a cost analysis to determine the approximate market price for the product. Three fermented cabrito smoked sausage products were manufactured containing 0, 1.75 or 3.50% SPC and stored at 2±1°C until evaluated. The sausages were evaluated for sensory characteristics, proximate analysis, pH, water activity and smokehouse yields. Trained panelists detected no significant flavor differences (P > 0.05) between the products. As a result of these findings, sausages formulated with 0 and 3.50% SPC were compared in a consumer sensory evaluation. Consumer panelists detected no significant differences (P > 0.05) in flavor, texture and overall acceptance between the snack sticks. Approximately 65% of the panelists commented that they would purchase the value added products. Proximates, pH, water activity and smokehouse yields were similar (P > 0.05) for the sausages formulated with 0 and 3.50% SPC. The addition of SPC resulted in an 8.79% reduction in the price of the 3.50% SPC formulation when compared to the sausage formulated with no SPC. PMID:22062857

  1. [How to increase food production?].

    PubMed

    Gahamanyi, L

    1984-12-01

    Pressure of population on cultivable land, serious soil erosion, and low productivity due to scarcity of inputs have hampered efforts to provide an adequate diet for the population of Rwanda. Until the present, production has increased about as rapidly as population, but Rwanda is not totally self-sufficient in food, future climatic conditions may be less favorable than those of the past, technical and resource constraints are likely to increase, and little new land will be available for cultivation. Between 1970-80, hectares devoted to bananas and beans have increased considerably, but the marginal nature of much new land has seriously lowered productivity. Sweet potatoes are more extensively grown but their productivity is limited, and productivity of manioc has stagnated despite efforts to increase it. Peas are less frequently cultivated because the fallow land on they they are grown has almost disappeared due to population pressure. Agriculture in Rwanda has always been associated with herding, but population pressure is eliminating pastureland. Firewood for cooking is also becoming more scarce and reforestation is not proceeding rapidly enough to fill projected demand. Between 1978-80 and the year 2000, preliminary goals are to increase production in tons from 2,005,900 to 3,375,000 for bananas, from 177,400 to 330,000 for beans, from 15,200 to 45,500 for ground nuts, from 4000 to 25,000 for soybeans, from 174,800 to 288,000 for sorghum, from 81,300 to 250,000 for maize, from 3700 to 45,000 for rice, from 837,100 to 2,148,000 for sweet potatoes, from 506,600 to 1,200,000 for manioc, and from 216,000 to 600,000 for potatoes. Reaching these goals will require doubling of overall productivity per hectare. Different strategies will be required for increasing the yields of the principal crops. Priority should be given to developing strains of beans that will grow well in the poor soils, dry or cold regions, and acidic soils where they are usually planted in Rwanda

  2. Effect of restricted food supply to pregnant rats inhaling carbon monoxide on fetal weight, compared with cigarette smoke exposure

    SciTech Connect

    Tachi, N.; Aoyama, M.

    1986-12-01

    Although many studies have shown that cigarette smoking during gestation retarded the intrauterine fetal growth, resulting in the decreased birth weight in babies born to smoking mothers, neither causal substance nor mechanism of action to disturb fetal growth has been firmly established yet. Based on the human and animal studies, researchers have implied that fetal hypoxia induced by carbon monoxide (CO) in the cigarette smoke to be responsible for the event. A shortage in energy intake in smoking mothers also has been suspected to cause the retardation in fetal development. In the previous results (Tachi and Aoyama 1983), the weight increment in CO exposed animals was greater than that in the smoke exposed group. The phenomenon seemed to indicate that the reduction in the food intake occurs in animals which inhale the cigarette smoke, and induces the disturbance of fetal development in association with CO. In the present study, so as to evaluate the role of energy intake upon the fetal development in utero, the experiment of paired feeding with pregnant rats exposed to cigarette smoke is designed in animals which inhale the cigarette smoke, CO, or room air, following after the observation of the quantity of food taken by mothers exposed to cigarette smoke, CO, or room air.

  3. 78 FR 277 - Food and Drug Administration Actions Related to Nicotine Replacement Therapies and Smoking...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-01-03

    ... hearing that appeared in the Federal Register of November 28, 2012 (77 FR 70955). In the public hearing... to Nicotine Replacement Therapies and Smoking-Cessation Products; Report to Congress on Innovative... indications for nicotine replacement therapies (NRTs), and input on a report to Congress examining...

  4. Food and farm products surveillance

    SciTech Connect

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the radiological analyses performed on food and farm samples collected during 1994. The food and farm sampling design addresses the potential influence of Hanford Site releases. Details of the sampling design and radionuclides analyzed are included in this section.

  5. Immobilization Technologies in Probiotic Food Production

    PubMed Central

    Mitropoulou, Gregoria; Nedovic, Viktor; Goyal, Arun; Kourkoutas, Yiannis

    2013-01-01

    Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed. PMID:24288597

  6. Reducing human nitrogen use for food production.

    PubMed

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-01-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr(-1) in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr(-1) will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment. PMID:27445108

  7. Reducing human nitrogen use for food production

    PubMed Central

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-01-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr−1 in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr−1 will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment. PMID:27445108

  8. Reducing human nitrogen use for food production

    NASA Astrophysics Data System (ADS)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-07-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr‑1 in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr‑1 will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment.

  9. Convenience food products. Drivers for consumption.

    PubMed

    Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael

    2010-12-01

    Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. PMID:20832437

  10. Consumer acceptance of ginseng food products.

    PubMed

    Chung, Hee Sook; Lee, Young-Chul; Rhee, Young Kyung; Lee, Soo-Yeun

    2011-01-01

    Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acceptance of commercial ginseng food products and (2) assess influence of the addition of sweeteners to ginseng tea and ginseng extract to chocolate on consumer acceptance. Total of 126 consumers participated in 3 sessions for (1) 7 commercial red ginseng food products, (2) 10 ginseng teas varying in levels of sugar or honey, and (3) 10 ginseng milk or dark chocolates varying in levels of ginseng extract. Ginseng candy with vitamin C and ginseng crunchy white chocolate were the most highly accepted, while sliced ginseng root product was the least accepted among the seven commercial products. Sensory acceptance increased in proportion to the content of sugar and honey in ginseng tea, whereas acceptance decreased with increasing content of ginseng extract in milk and dark chocolates. Findings demonstrate that ginseng food product types with which consumers have been already familiar, such as candy and chocolate, will have potential for success in the U.S. market. Chocolate could be suggested as a food matrix into which ginseng can be incorporated, as containing more bioactive compounds than ginseng tea at a similar acceptance level. Future research may include a descriptive analysis with ginseng-based products to identify the key drivers of liking and disliking for successful new product development. PMID:22416723

  11. Reconciling Human Smoking Behavior and Machine Smoking Patterns: Implications for Understanding Smoking Behavior and the Impact on Laboratory Studies

    PubMed Central

    Marian, Catalin; O'Connor, Richard J.; Djordjevic, Mirjana; Rees, Vaughan W.; Hatsukami, Dorothy K.; Shields, Peter G.

    2009-01-01

    Introduction Recent Food and Drug Administration legislation enables the mandating of product performance standards for cigarette smoke and the evaluation of manufacturers’ health claims for modified tobacco products. Laboratory studies used for these evaluations, and also to understand tobacco smoke toxicology, use machines to generate smoke. The goal of this review is to critically evaluate methods to assess human smoking behavior and replicate this in the laboratory. Methods Smoking behavior and smoking machine studies were identified using PubMed and publically available databases for internal tobacco company documents. Results The smoking machine was developed to generate smoke to allow for comparing cigarette tar and nicotine yields. The intent was to infer relative human disease risk, but this concept was flawed because humans tailor their smoking to the product and chemical yields and toxicological effects change with different smoking profiles. While smoking machines also allow for mechanistic assessments of smoking-related diseases, the interpretations also are limited. However, available methods to assess how humans puff could be used to provide better laboratory assessments, but these need to be validated. Separately, the contribution of smoke mouth-holding and inhalation to dose need to be assessed, because these parts of smoking are not captured by the smoking machine. Better comparisons of cigarettes might be done by tailoring human puff profiles to the product based on human studies and comparing results across regimens. Conclusions There are major research gaps that limit the use of smoking machine studies for informing tobacco control regulation and mechanistic studies. PMID:19959678

  12. Nutrigenomics of taste - impact on food preferences and food production.

    PubMed

    El-Sohemy, Ahmed; Stewart, Lindsay; Khataan, Nora; Fontaine-Bisson, Bénédicte; Kwong, Pauline; Ozsungur, Stephen; Cornelis, Marilyn C

    2007-01-01

    Food preferences are influenced by a number of factors such as personal experiences, cultural adaptations and perceived health benefits. Taste, however, is the most important determinant of how much a food is liked or disliked. Based on the response to bitter-tasting compounds such as phenylthiocarbamide (PTC) or 6-n-propylthiouracil (PROP), individuals can be classified as supertasters, tasters or nontasters. Sensitivity to bitter-tasting compounds is a genetic trait that has been recognized for more than 70 years. Genetic differences in bitter taste perception may account for individual differences in food preferences. Other factors such as age, sex and ethnicity may also modify the response to bitter-tasting compounds. There are several members of the TAS2R receptor gene family that encode taste receptors on the tongue, and genetic polymorphisms of TAS2R38 have been associated with marked differences in the perception of PTC and PROP. However, the association between TAS2R38 genotypes and aversion to bitter-tasting foods is not clear. Single nucleotide polymorphisms in other taste receptor genes have recently been identified, but their role in bitter taste perception is not known. Establishing a genetic basis for food likes/dislikes may explain, in part, some of the inconsistencies among epidemiologic studies relating diet to risk of chronic diseases. Identifying populations with preferences for particular flavors or foods may lead to the development of novel food products targeted to specific genotypes or ethnic populations. PMID:17684414

  13. Careers in Organic Food Production

    ERIC Educational Resources Information Center

    Bibler, Adam

    2010-01-01

    New technology developed over the past several decades have allowed farmers to grow more food using fewer resources. Compared with 60 years ago, today's farm can supply more than three times more corn per acre, and the average dairy cow produces almost four times more milk. Even as technology improves farm yields, however, many consumers are…

  14. Rice Breeding and World Food Production

    ERIC Educational Resources Information Center

    Jennings, Peter R.

    1974-01-01

    Discusses the relation of technology to the green revolution, the role of plant breeders in inducing change in stagnant agriculture and the tools required by production scientists to increase yields of basic food crops in developing countries. (BR)

  15. Tobacco Industry Strategies to Minimize or Mask Cigarette Smoke: Opportunities for Tobacco Product Regulation

    PubMed Central

    Rees, Vaughan W.

    2013-01-01

    Introduction: The tobacco industry has developed technologies to reduce the aversive qualities of cigarette smoke, including secondhand smoke (SHS). While these product design changes may lessen concerns about SHS, they may not reduce health risks associated with SHS exposure. Tobacco industry patents were reviewed to understand recent industry strategies to mask or minimize cigarette smoke from traditional cigarettes. Methods: Patent records published between 1997 and 2008 that related to cigarette smoke were conducted using key word searches. The U.S. Patent and Trademark Office web site was used to obtain patent awards, and the World Intellectual Property Organization’s Patentscope and Free Patents Online web sites were used to search international patents. Results: The search identified 106 relevant patents published by Japan Tobacco Incorporated, British America Tobacco, Philip Morris International, and other tobacco manufacturers or suppliers. The patents were classified by their intended purpose, including reduced smoke constituents or quantity of smoke emitted by cigarettes (58%, n = 62), improved smoke odor (25%, n = 26), and reduced visibility of smoke (16%, n = 18). Innovations used a variety of strategies including trapping or filtering smoke constituents, chemically converting gases, adding perfumes, or altering paper to improve combustion. Conclusions: The tobacco industry continues to research and develop strategies to reduce perceptions of cigarette smoke, including the use of additives to improve smoke odor. Surveillance and regulatory response to industry strategies to reduce perceptions of SHS should be implemented to ensure that the public health is adequately protected. PMID:22949571

  16. Research Opportunities Related to Establishing Standards for Tobacco Products Under the Family Smoking Prevention and Tobacco Control Act

    PubMed Central

    2012-01-01

    Introduction: This paper was written in response to a request from the U.S. National Cancer Institute. The goal is to discuss some research directions related to establishing tobacco product standards under the Family Smoking Prevention and Tobacco Control Act, which empowers the U.S. Food and Drug Administration to regulate tobacco products. Potential research related to tobacco product ingredients, nicotine, and harmful or potentially harmful constituents of tobacco products is discussed. Discussion: Ingredients, which are additives, require less attention than nicotine and harmful or potentially harmful constituents. With respect to nicotine, the threshold level in tobacco products below which dependent users will be able to freely stop using the product if they choose to do so is a very important question. Harmful and potentially harmful constituents include various toxicants and carcinogens. An updated list of 72 carcinogens in cigarette smoke is presented. A crucial question is the appropriate levels of toxicants and carcinogens in tobacco products. The use of carcinogen and toxicant biomarkers to determine these levels is discussed. Conclusions: The need to establish regulatory standards for added ingredients, nicotine, and other tobacco and tobacco smoke constituents leads to many interesting and potentially highly significant research questions, which urgently need to be addressed. PMID:21324834

  17. Considerations for comparative tobacco product assessments based on smoke constituent yields.

    PubMed

    Belushkin, M; Jaccard, G; Kondylis, A

    2015-10-01

    Cigarette smoke is a complex mixture of more than 8000 smoke constituents. The quantification of selected mainstream smoke constituent yields is one of the methods to evaluating and comparing the performance of different products. Numerous regulatory and scientific advisory bodies have used cigarette smoke constituent yield data for reporting and product comparison purposes. For more than a decade limitations of the indiscriminate application of traditional statistical methods such as the t-test for differences in comparative smoke constituent yield assessments lacking a specific study design, have been highlighted. In the present study, the variability of smoke constituent yields is demonstrated with data obtained under the ISO smoking regime for the Kentucky reference cigarette 3R4F and one commercial brand, analyzed on several occasions between 2007 and 2014. Specifically it is shown that statistically significant differences in the yields of selected smoke constituents do not readily translate to differences between products, and that tolerances need to be defined. To this end, two approaches have been proposed in the literature--minimal detectable differences, and the statistical equivalence. It is illustrated how both approaches provide more meaningful comparison outcomes than the statistical t-test for differences. The present study provides considerations relevant for comparative tobacco product assessments both in the scientific and regulatory contexts. PMID:26140819

  18. Climate change and sustainable food production.

    PubMed

    Smith, Pete; Gregory, Peter J

    2013-02-01

    One of the greatest challenges we face in the twenty-first century is to sustainably feed nine to ten billion people by 2050 while at the same time reducing environmental impact (e.g. greenhouse gas (GHG) emissions, biodiversity loss, land use change and loss of ecosystem services). To this end, food security must be delivered. According to the United Nations definition, 'food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life'. At the same time as delivering food security, we must also reduce the environmental impact of food production. Future climate change will make an impact upon food production. On the other hand, agriculture contributes up to about 30% of the anthropogenic GHG emissions that drive climate change. The aim of this review is to outline some of the likely impacts of climate change on agriculture, the mitigation measures available within agriculture to reduce GHG emissions and outlines the very significant challenge of feeding nine to ten billion people sustainably under a future climate, with reduced emissions of GHG. Each challenge is in itself enormous, requiring solutions that co-deliver on all aspects. We conclude that the status quo is not an option, and tinkering with the current production systems is unlikely to deliver the food and ecosystems services we need in the future; radical changes in production and consumption are likely to be required over the coming decades. PMID:23146244

  19. Soya--the medicine food product.

    PubMed

    Moţa, Maria; Gârgavu, Sigina; Popa, Simona; Schiopu, Simona; Panduru, N M; Moţa, E

    2007-01-01

    Soya, cultivated for more than 3000 years, is both a drug and a food product. It has numerous nutritional benefits, given by its content of isoflavones, essential amino acids, fibers, poly-unsaturated fatty acids, vitamins and minerals. The use of soy reduces the risk of cardiovascular diseases: it has an antioxidant effect, reduces cholesterol levels and modulates the endothelial function; the soy foods, rich in isoflavones, reduce the risk of breast cancer; men with heredocolateral cancer antecedents or with minimal increase of prostate antigen must consider the consumption of soy and soy foods. Soy and soy foods play an important role in reducing the incidence of osteoporosis and controlling the pre- and postmenopausal symptoms; the soy ingestion has benefic metabolic effects in patients with Diabetes Mellitus and overweight. Taking into consideration the nutritional profile of soy, the nutritionists should encourage the population to consume more soy and soy foods. Nevertheless, long term studies are needed to discover a possible "dark side" of soy consumption. Among the most popular soy foods we mention: soymilk, soy cheese (tofu), soy meat (pie, salami, textured soy in granule form). Most of the products are soy flour derivatives, while tofu is obtained by curdling soymilk. PMID:17966452

  20. Nicotine quantity and packaging disclosure in smoked and smokeless tobacco products in India

    PubMed Central

    Sharma, Priyamvada; Murthy, Pratima; Shivhare, Parul

    2015-01-01

    Objectives: A variety of smoked and smokeless tobacco products with varying nicotine content are accessible in India. Nicotine quantity in tobacco products has direct bearing on tobacco dependence. Our objective was to estimate nicotine content in various types of smoked and smokeless products. Disclosure for essential health warning was also checked. Materials and Methods: Liquid-liquid extraction was used for nicotine extraction and high-performance thin layer chromatography technique was applied for quantification of nicotine in seventy-one smoked and smokeless tobacco products. Results: Significant variation in nicotine content was observed across products. In smoked tobacco, nicotine content varied from 1.01 to 13.0 mg/rod, while in smokeless tobacco products it ranged from 0.8 mg/g to 50.0 mg/g. Moisture content varied from 9% to 21%. Conclusion: This work lists a range of smoked and smokeless tobacco products available in this region. We report a wide variability in nicotine quantity across smoked and smokeless tobacco products. Such variation in nicotine content may have important implications for tobacco cessation interventions and policies PMID:26288479

  1. Indoor second-hand smoking could mediate the associations of foods and adult happiness: Scottish Health Survey, 2012.

    PubMed

    Shiue, Ivy

    2016-02-01

    There has been literature on the relationship of food and happiness, but the role of second-hand smoking is less understood. Therefore, the aim of the present study was to examine if second-hand smoking might mediate the associations of food consumption and subjective happiness in a country-wide and population-based setting. Data was retrieved from the Scottish Health Survey, 2012. Information on demographics, frequency of consuming certain foods and subjective happiness was obtained by household interview. Chi-square test and survey-weighted logistic regression modelling were performed. Of the included Scottish adults aged 16-99 (n = 4815), 15.4 % (n = 677) reported that they were unhappy. It was observed that eating lots of potatoes, some meat, some oily fish and some pastries were inversely associated with unhappiness. People who consumed vegetables and fruits on the day before the health interview were also found to be less unhappy, compared to their counterparts. However, the protective effect from fruits disappeared after additionally adjusting for indoor second-hand smoking while the protective effects from other foods mentioned above have also been lessened. In addition, cumulatively people who consumed more "happy foods" (mentioned above) were more likely to report subjective happiness, compared to those who did not consume any of those. For future research, longitudinally monitoring on the associations among food, household environment and psychological well-being and both the short-term and long-term effects would be suggested. For policy implications, Removal of indoor second-hand smoking to retain the protective effects from happy foods on well-being should be encouraged. PMID:26490886

  2. 9 CFR 319.881 - Liver meat food products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as...

  3. 9 CFR 319.881 - Liver meat food products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as...

  4. 9 CFR 319.881 - Liver meat food products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as...

  5. 9 CFR 319.881 - Liver meat food products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as...

  6. 9 CFR 319.881 - Liver meat food products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Liver meat food products. 319.881... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY... Liver meat food products. Meat food products characterized and labeled as liver products such as...

  7. Food Production, Management, and Services Curriculum Guide.

    ERIC Educational Resources Information Center

    Texas Tech Univ., Lubbock. Home Economics Curriculum Center.

    This food production, management, and services curriculum guide provides information needed by teachers. It begins with a list of the competencies and subcompetencies that are the essential elements and the sub-elements prescribed in the Texas Administrative Codes for Vocational Home Economics. Each chapter consists of teaching strategies. They…

  8. Food Production, Management, and Services: Curriculum Guide.

    ERIC Educational Resources Information Center

    Mumme, Debbie; Koukel, Sonja

    This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

  9. Sustainable potato production and global food security

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The potato (Solanum spp.) is currently the leading non-grain commodity in the global food system with production exceeding 329 million metric tonnes in 2009. The extraordinary adaptive range of this species complex combined with ease of cultivation and high nutritional content have promoted steady i...

  10. Smoking Initiation, Tobacco Product Use, and Secondhand Smoke Exposure Among General Population and Sexual Minority Youth, Missouri, 2011–2012

    PubMed Central

    McElroy, Jane A.; Everett, Kevin D.

    2014-01-01

    Introduction Research indicates disparities in risky health behaviors between heterosexual and sexual minority (referred to as LGBQ; also known as lesbian, gay, bisexual, queer, and questioning) youth. Limited data are available for tobacco-use–related behaviors beyond smoking status. We compared data on tobacco age of initiation, product use, and secondhand smoke exposure between general population and LGBQ youth. Methods Data for general population youth were from the statewide, representative 2011 Missouri Youth Tobacco Survey, and data for LGBQ youth were from the 2012 Out, Proud and Healthy survey (collected at Missouri Pride Festivals). Age-adjusted Cochran-Mantel-Haenszel tests were used to examine differences between general population (N = 1,547) and LGBQ (N = 410) youth, aged 14 to 18 years. Logistic regression models identified variables associated with current smoking. Results The 2 groups differed significantly on many tobacco-use–related factors. General population youth initiated smoking at a younger age, and LGBQ youth did not catch up in smoking initiation until age 15 or 16. LGBQ youth (41.0%) soon surpassed general population youth (11.2%) in initiation and proportion of current smokers. LGBQ youth were more likely to use cigars/cigarillos, be poly-tobacco users, and be exposed to secondhand smoke (SHS) in a vehicle (for never smokers). Older age (odds ratio [OR] = 1.39, 95% confidence interval [95% CI] = 1.18–1.62), female sex (OR = 1.64, 95% CI = 1.13–2.37), LGBQ identity (OR = 3.86, 95% CI = 2.50–5.94), other tobacco product use (OR = 8.67, 95% CI = 6.01–12.51), and SHS exposure in a vehicle (OR = 5.97, 95% CI = 3.83–9.31) all significantly increased the odds of being a current smoker. Conclusion This study highlights a need for the collection of data on sexual orientation on youth tobacco surveys to address health disparities among LGBQ youth. PMID:24995655

  11. Virtual Nitrogen Losses from Organic Food Production

    NASA Astrophysics Data System (ADS)

    Cattell Noll, L.; Galloway, J. N.; Leach, A. M.; Seufert, V.; Atwell, B.; Shade, J.

    2015-12-01

    Reactive nitrogen (Nr) is necessary for crop and animal production, but when it is lost to the environment, it creates a cascade of detrimental environmental impacts. The nitrogen challenge is to maximize the food production benefits of Nr, while minimizing losses to the environment. The first nitrogen footprint tool was created in 2012 to help consumers learn about the Nr losses to the environment that result from an individual's lifestyle choices. The nitrogen lost during food production was estimated with virtual nitrogen factors (VNFs) that quantify the amount of nitrogen lost to the environment per unit nitrogen consumed. Alternative agricultural systems, such as USDA certified organic farms, utilize practices that diverge from conventional production. In order to evaluate the potential sustainability of these alternative agricultural systems, our team calculated VNFs that reflect organic production. Initial data indicate that VNFs for organic grains and organic starchy roots are comparable to, but slightly higher than conventional (+10% and +20% respectively). In contrast, the VNF for organic vegetables is significantly higher (+90%) and the VNF for organic legumes is significantly lower (-90%). Initial data on organic meat production shows that organic poultry and organic pigmeat are comparable to conventional production (both <5% difference), but that the organic beef VNF is significantly higher (+30%). These data show that in some cases organic and conventional production are comparable in terms of nitrogen efficiency. However, since conventional production relies heavily on the creation of new reactive nitrogen (Haber-Bosch, biological nitrogen fixation) and organic production primarily utilizes already existing reactive nitrogen (manure, crop residue, compost), the data also show that organic production contributes less new reactive nitrogen to the environment than conventional production (approximately 70% less). Therefore, we conclude that on a local

  12. Increased Myeloid Cell Production and Lung Bacterial Clearance in Mice Exposed to Cigarette Smoke.

    PubMed

    Basilico, Paola; Cremona, Tiziana P; Oevermann, Anna; Piersigilli, Alessandra; Benarafa, Charaf

    2016-03-01

    Pneumonia is a leading cause of hospitalization in patients with chronic obstructive pulmonary disease (COPD). Although most patients with COPD are smokers, the effects of cigarette smoke exposure on clearance of lung bacterial pathogens and on immune and inflammatory responses are incompletely defined. Here, clearance of Streptococcus pneumoniae and Pseudomonas aeruginosa and associated immune responses were examined in mice exposed to cigarette smoke or after smoking cessation. Mice exposed to cigarette smoke for 6 weeks or 4 months demonstrated decreased lung bacterial burden compared with air-exposed mice when infected 16 to 24 hours after exposure. When infection was performed after smoke cessation, bacterial clearance kinetics of mice previously exposed to smoke reversed to levels comparable to those of control mice, suggesting that the observed defects were not dependent on adaptive immunological memory to bacterial determinants found in smoke. Comparing cytokine levels and myeloid cell production before infection in mice exposed to cigarette smoke with mice never exposed or after smoke cessation revealed that reduced bacterial burden was most strongly associated with higher levels of IL-1β and granulocyte-macrophage colony-stimulating factor in the lungs and with increased neutrophil reserve and monocyte turnover in the bone marrow. Using Serpinb1a-deficient mice with reduced neutrophil numbers and treatment with granulocyte colony-stimulating factor showed that increased neutrophil numbers contribute only in part to the effect of smoke on infection. Our findings indicate that cigarette smoke induces a temporary and reversible increase in clearance of lung pathogens, which correlates with local inflammation and increased myeloid cell output from the bone marrow. PMID:26273827

  13. Food Production, Management, and Services. Production. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Gibson, LeRoy

    This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…

  14. Analysis of sterol oxidation products in foods.

    PubMed

    Guardiola, Francesc; Bou, Ricard; Boatella, Josep; Codony, Rafael

    2004-01-01

    The main aspects related to the analysis of sterol oxidation products (SOP) in foods are comprehensively reviewed. Special emphasis is placed on the critical and controversial points of this analysis because these points affect crucial analytical parameters such as precision, accuracy, selectivity, and sensitivity. The effect of sample preparation and the conditions of quantification by gas chromatography and liquid chromatography on these parameters are also reviewed. The results show that, in order to choose an adequate method to analyze SOP in a certain food, the analyst must consider its SOP concentration and matrix complexity. The term SOP includes both cholesterol oxidation products (COP) and phytosterol oxidation products (POP). The state of the art of COP and POP analysis is quite different; many more studies have dealt with the analysis of COP than of POP. However, most of the results presented here about COP analysis may be extrapolated to POP analysis because both groups of compounds show similar structures and characteristics. PMID:15164841

  15. Rat lung macrophage tumor cytotoxin production: impairment by chronic in vivo cigarette smoke exposure.

    PubMed

    Flick, D A; Gonzalez-Rothi, R J; Harris, J O; Gifford, G E

    1985-11-01

    Macrophages in the presence of bacteria-derived lipopolysaccharide (LPS) stimuli produce a soluble cytotoxin which is toxic to tumor cells. In this study, we examined various parameters of cytotoxin production from pulmonary lavage cells obtained from Fisher 344 cesarean-derived rats. Cultures of macrophages were derived from pulmonary lavage cells and stimulated in vitro with LPS. Cytotoxin production was assayed in vitro using an L-929 cell target assay. Pulmonary lavage preparations contained a relatively pure population of macrophages, and adherence studies revealed that nonadherent lavage cells contributed negligible amounts of cytotoxin, indicating that macrophages were responsible for cytotoxin production. After LPS stimulation, cytotoxin production became maximal within 10 h and thereafter plateaued. Doses of LPS above 0.1 microgram/ml were optimal for production, and in the absence of LPS, no cytotoxin was detected. Because cigarette smoke is the major etiological factor in the development of lung cancers and because smoking is known to profoundly alter the function of alveolar macrophages in humans and experimental animals, subsequent experiments examined the role of chronic cigarette smoke exposure on tumoricidal activity of lung macrophages. Rats were exposed in vivo for 8 wk to either cigarette smoke or air (sham-treated controls). When lavage cells were cultured and stimulated with LPS (1 microgram/ml), 5- to 10-fold less cytotoxin was produced by lavage cells from rats exposed to cigarette smoke. Similarly, using a direct cytotoxicity assay, lung macrophages of smoke-exposed animals also revealed marked impairment in cytotoxicity against L-929 cell targets, and this was noted over a wide range of macrophage:tumor target cell ratios. Another product of macrophages, interferon, was also decreased in rats exposed in vivo to cigarette smoke when compared to sham-treated controls. These results suggest that cigarette smoke exposure may impair pulmonary

  16. Aluminium content of some foods and food products in the USA, with aluminium food additives.

    PubMed

    Saiyed, Salim M; Yokel, Robert A

    2005-03-01

    The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from <1-27,000 mg kg(-1). Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries. PMID:16019791

  17. Food and energy production: Conjunctive water planning

    NASA Astrophysics Data System (ADS)

    Lorah, W. L.; Wright, K. R.

    1981-05-01

    Optimum oil production often requires secondary recovery techniques which utilize large amounts of water. Concurrent with the increased oil production is the need to provide new water diversions for increased food and fiber production. Oil production and agricultural lands are often located in the same region and compete for the same water. This paper presents one solution to this competition for a limited resource. A conjunctive water supply and treatment plan with synergistic benefits was developed to meet the energy-production water requirement (waterflooding) and the water needs for reclamation of the saline lands for food production (irrigation). A plan was devised whereby river water would be diverted onto the saline lands for treatment to remove suspended solids. The treatment process (removal of suspended sediments) at the same time would leach the soil of its dissolved solids (salts). The treated water, and the salts, would then be captured by an underground drainage system for delivery to the oil field for subsequent injection around the oil reservoir. This plan eliminated the need to construct a costly mechanical water treatment plant by using the wastewater (leachate) from the agricultural sector as an acceptable raw-water supply for the oil industry. Thus, expenses eliminated by virtue of the plan could be used to assist in a land reclamation program which otherwise might be economically impractical.

  18. Food product tracing technology capabilities and interoperability.

    PubMed

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

    Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies purport to have the most effective, economical product tracing system. This study sought to compare and contrast the effectiveness of these systems at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. It also determined if these systems can work together to better secure the food supply (their interoperability). Institute of Food Technologists (IFT) hypothesized that when technology providers are given a full set of supply-chain data, even for a multi-ingredient product, their systems will generally be able to trace a contaminated product forward and backward through the supply chain. However, when provided with only a portion of supply-chain data, even for a product with a straightforward supply chain, it was expected that interoperability of the systems will be lacking and that there will be difficulty collaborating to identify sources and/or recipients of potentially contaminated product. IFT provided supply-chain data for one complex product to 9 product tracing technology providers, and then compared and contrasted their effectiveness at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. A vertically integrated foodservice restaurant agreed to work with IFT to secure data from its supply chain for both a multi-ingredient and a simpler product. Potential multi-ingredient products considered included canned tuna, supreme pizza, and beef tacos. IFT ensured that all supply-chain data collected did not include any proprietary information or information that would otherwise

  19. Concentration of stable elements in food products

    SciTech Connect

    Montford, M.A.; Shank, K.E.; Hendricks, C.; Oakes, T.W.

    1980-01-01

    Food samples were taken from commercial markets and analyzed for stable element content. The concentrations of most stable elements (Ag, Al, As, Au, Ba, Br, Ca, Ce, Cl, Co, Cr, Cs, Cu, Fe, Hf, I, K, La, Mg, Mn, Mo, Na, Rb, Sb, Sc, Se, Sr, Ta, Th, Ti, V, Zn, Zr) were determined using multiple-element neutron activation analysis, while the concentrations of other elements (Cd, Hg, Ni, Pb) were determined using atomic absorption. The relevance of the concentrations found are noted in relation to other literature values. An earlier study was extended to include the determination of the concentration of stable elements in home-grown products in the vicinity of the Oak Ridge National Laboratory. Comparisons between the commercial and local food-stuff values are discussed.

  20. Research gaps related to tobacco product marketing and sales in the Family Smoking Prevention and Tobacco Control Act.

    PubMed

    Ribisl, Kurt M

    2012-01-01

    This paper is part of a collection that identifies research priorities that will help guide the efforts of the U.S. Food and Drug Administration (FDA) as it regulates tobacco products. This paper examines the major provisions related to tobacco product advertising, marketing, sales, and distribution included in Public Law 111-31, the "Family Smoking Prevention and Tobacco Control Act". This paper covers 5 areas related to (a) marketing regulations (e.g., ban on color and imagery in ads, ban on nontobacco gifts with purchase); (b) granting FDA authority over the sale, distribution, accessibility, advertising, and promotion of tobacco and lifting state preemption over advertising; (c) remote tobacco sales (mail order and Internet); (d) prevention of illicit and cross-border trade; and (e) noncompliant export products. Each of the 5 sections of this paper provides a description and brief history of regulation, what is known about this regulatory strategy, and research opportunities. PMID:21690316

  1. Food Production Worker. Dietetic Support Personnel Training Program.

    ERIC Educational Resources Information Center

    Barker, Ellen; And Others

    This curriculum guide, part of a multi-volume dietetic support personnel training program, consists of materials (15 units) for use in training future food production workers. Covered in the first part of the guide are nutrition in food production and diet therapy. The second part of the guide deals with sanitation and safety in food production.…

  2. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    PubMed Central

    Lam, Wan Chi; Pleissner, Daniel; Lin, Carol Sze Ki

    2013-01-01

    The feasibility of using pastry waste as resource for glucoamylase (GA) production via solid state fermentation (SSF) was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd) 2.20 × 10−3 minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes. PMID:24970186

  3. Eating beef: cattle, methane and food production.

    PubMed

    Wahlquist, Åsa K

    2013-01-01

    A number of prominent people have advocated eating less meat or becoming a vegetarian to reduce global warming, because cattle produce the greenhouse gas methane. This raises a number of questions including: what will happen to the grasslands that much of the world's cattle currently graze; how will alternate protein be produced, and what will the greenhouse consequences of that production be? It comes down to production systems. About 70 per cent of the world's agricultural land is grassland, and the only way to produce food from grasslands is to graze ruminants on it. If domesticated animals do not graze the grasslands, native or feral ruminants, which also produce methane, tend to move in. Feeding high quality grain to cattle is much less defensible. Replacing animal protein with plant proteins like soybeans necessitates more cropping land, water, fuel and chemicals being used. A more rational food system would raise cattle on grasslands but not feed them high quality grains. Instead more of the currently grown crop could be devoted to human consumption. PMID:23353606

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

    PubMed

    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. PMID:24121591

  5. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  6. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  7. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  8. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  9. 48 CFR 870.111-5 - Frozen processed food products.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the...

  10. Assessment of the carcinogenic N-nitrosodiethanolamine in tobacco products and tobacco smoke

    SciTech Connect

    Brunnemann, K.D.; Hoffmann, D.

    1981-01-01

    A simple, reproducible gas chromatography-thermal energy analyzer (g.c.-TEA) method has been developed for the analysis of N-nitrosodiethanolamine (NDELA) in tobacco and tobacco smoke. The extract of tobacco or the trapped particulates of tobacco smoke are chromatographed on silica gel. The NDELA containing fractions are concentrated, silylated and analyzed with a modified g.c.-TEA system. (/sup 14/C)NDELA serves as internal standard for the quantitative analysis. Experimental cigarettes made from tobaccos which were treated with the sucker growth inhibitor maleic hydrazidediethanolamine (MH-DELA) contained 115--420 p.p.b. of NDELA and their smoke contained 20--290 ng/cigarette, whereas hand-suckered tobacco and its smoke were free of NDELA. The tobacco of US smoking products contained 115--420 p.p.b. of NDELA and the mainstream smoke from such products yielded 10--68 ng/cigar or cigarette. NDELA levels in chewing tobacco ranged from 220--280 p.p.b. and in two commercial snuff products were 3,200 and 6,800 p.p.b. Although the five analyzed MH-DELA preparations contained between 0.6--1.9 p.p.m. NDELA it is evident that the major portion of NDELA in tobacco is formed from the DELA residue during the tobacco processing. Based on bioassay data from various laboratories which have shown that NDELA is a relatively strong carcinogen and based on the results of this study the use of MH-DELA for the cultivation of tobacco is questioned.

  11. A new perspective on microbial landscapes within food production

    PubMed Central

    Bokulich, Nicholas A; Lewis, Zachery T; Boundy-Mills, Kyria; Mills, David A

    2016-01-01

    High-throughput, ‘next-generation’ sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems. PMID:26773388

  12. A new perspective on microbial landscapes within food production.

    PubMed

    Bokulich, Nicholas A; Lewis, Zachery T; Boundy-Mills, Kyria; Mills, David A

    2016-02-01

    High-throughput, 'next-generation' sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems. PMID:26773388

  13. Quantitative determination of smoke and toxic product potential of materials with the AMINCO (registered) NBS smoke density chamber

    NASA Technical Reports Server (NTRS)

    Greenberg, S.

    1975-01-01

    Quantitative measurements of smoke obscuration produced by standard area samples under high energy pyrolysis both with and without an ignition source, using a collimated vertical light beam in conjunction with an ultra-linear photomultiplier microphotometer are obtainable with the smoke density chamber. Results are expressed in dimensionless specific optical density permitting usage calculations in accordance with a geometric relationship.

  14. Food Production and Antimicrobial Resistance – The Next 100 Years

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Production of food is complex and ensuring the safety of food for human consumption provides serious challenges. Since 1996 the U.S. has conducted surveillance on food borne and commensal antimicrobial resistance bacteria through the National Antimicrobial Resistance Monitoring System - Enteric Bac...

  15. Smoke exposure of human macrophages reduces HDAC3 activity, resulting in enhanced inflammatory cytokine production.

    PubMed

    Winkler, Aaron R; Nocka, Karl N; Williams, Cara M M

    2012-08-01

    Chronic obstructive pulmonary disease (COPD) is a debilitating condition resulting from exposure to pollutants such as cigarette smoke. Pulmonary macrophages secrete a plethora of inflammatory mediators that are increased in the lungs of COPD patients, but whether this phenotype results directly from smoke exposure remains unknown. Using an in vitro model for alveolar macrophages (AM) derived from human peripheral blood monocytes with granulocyte-macrophage stimulating factor (GM-MØ), we analyzed the mechanistic connection between cigarette smoke exposure and histone deacetylase (HDAC) regulation, hypothesized to be a contributing factor in COPD pathophysiology. Here we show that acute smoke exposure inhibits HDAC enzymatic activity in GM-MØ. Analysis of mRNA and total cellular proteins for expression of class I (1, 2, 3 and 8), class II (4, 5, 6, 7, 9, 10), and class IV (11) HDAC revealed no effect of smoke exposure, whereas nuclear HDAC3 protein content was reduced. To better understand the physiological significance of reduced HDAC3 activity, we utilized siRNA to knockdown HDAC1, 2 and 3 individually. Interestingly, siRNA-mediated reduction of HDAC3 resulted in increased production of IL8 and IL1β in response to LPS stimulation, while HDAC2 knockdown had no effect on either cytokine. Lower nuclear content of HDAC3 in the context of equivalent total HDAC protein levels following smoke exposure may reflect increased nuclear export of HDAC3, allowing increased nuclear factor kappa b (NF-κB ) driven cytokine expression that can contribute to inflammation. PMID:22613758

  16. The use of snus for quitting smoking compared with medicinal products

    PubMed Central

    McNeill, Ann; Scheffels, Janne

    2010-01-01

    Introduction: Given there are few experimental studies comparing the effects of snus and medicinal products for quitting smoking, self-reports from smokers who have used different methods for quitting smoking can be informative. Methods: Fourteen thousand seven hundred and forty-four Norwegian men aged between 20 and 50 years were selected at random from a national representative web panel and sent a questionnaire by E-mail. Of the 7,170 (48.6%) who responded, there were 1,775 former and 1,808 current smokers. They were asked about the method they used and the outcome of their last attempt to quit smoking. Results: In a regression model in which education, number of previous attempts to quit smoking, perception of risk, and age were controlled for, the odds ratio (OR) for reporting total abstinence at the time of the survey was significantly higher for those who had used varenicline (OR = 4.95, p < .006) and snus (OR = 2.68, p < .001) compared with those who had used nicotine chewing gum (reference OR = 1). For smokers who reported that they had tried to quit with the help of snus, 62.4% reported that they still used snus at the time of the survey either daily (43.8%) or occasionally (18.6%). The proportion who still used medicinal nicotine products at the time of the survey was 9.5%. Discussion: Compared with medicinal nicotine products, snus and varenicline increased the probability of quitting smoking completely, but snus seemed to maintain nicotine dependence. PMID:20622023

  17. MISR Interactive Explorer (MINX) : Production Digitizing to Retrieve Smoke Plume Heights and Validating Heights Against Lidar Data

    NASA Technical Reports Server (NTRS)

    Dunst, Ben

    2011-01-01

    The height at which smoke from a wildfire is injected into the atmosphere is an important parameter for climatology, because it determines how far the smoke can be transported. Using the MINX program to analyze MISR (Multi-angle Imaging Spectro-Radiometer) data, I digitized wildfire smoke plumes to add to an existing database of these heights for use by scientists studying smoke transport and plume dynamics. In addition to using MINX to do production digitizing of heights, I assisted in gathering lidar data for an ongoing validation of MINX and helped evaluate those data.

  18. Exploring water and food security: the water footprint of domestic food production in the Gaza Strip

    NASA Astrophysics Data System (ADS)

    Recanati, Francesca; Castelletti, Andrea; Dotelli, Giovanni; Melià, Paco

    2016-04-01

    Water scarcity and food security are major issues in the Gaza Strip. This area is characterized by one of the highest densities in the world and it is affected by both severe scarcity of water resources and limited trading possibilities.Given this context, the enhancement of domestic food production is considered a fundamental strategy in achieving food security in the area. For this reason, rural people play a crucial role in implementing sustainable strategies for enhancing the domestic food production while preserving water resources. In order to investigate the effectiveness of existing agricultural scenarios in achieving food security in a sustainable manner, we propose a framework to assess food production systems in terms of their contribution to the nutritional and economic conditions of rural households and their impact on water resources. In particular, the latter has been carried out through the water footprint indicator proposed by the Water Footprint Network. The case study analyzed is a sample farm located in the Gaza Strip, whose food production is based on horticulture, animal husbandry and aquaculture. The study is articulated into two main parts: first, we compare alternative scenarios of vegetal and animal food production in terms of food supply, water consumption and economic income at the household scale; then, we extend the analysis to evaluate the potential contribution of domestic food production to the food security in the whole Gaza Strip, focusing on the nutritional dimension, and providing a preliminary assessment of the environmental and economic sustainability. In particular, we evaluate water appropriation for domestic food production and compare it with the availability of water resources in the region. The outcomes highlight that the domestic food production can potentially satisfy both a basic diet and economic income for rural household, but the related appropriation of freshwater results unsustainable with respect to the fresh

  19. Polytobacco use and multiple-product smoking among a random community sample of African-American adults

    PubMed Central

    Corral, Irma; Landrine, Hope; Simms, Denise Adams; Bess, Jukelia J

    2013-01-01

    Objectives Little is known about polytobacco use among African-American adults. This study is the first to explore this among a random, statewide, community sample of African-American adults. Setting Community-based sampling obtained a random, household-probability sample of African-American adults from California, surveyed door to door in randomly selected census tracts statewide. Participants Participants were a statewide, random-household sample of N=2118 African-American adults from California who completed a survey on past 30-day smoking of cigarettes, blunts, bidis, kreteks, cigarillos, marijuana and cigars. Results Almost half (49.3%) of the African-American cigarette-smokers and 14.9% of the cigarette non-smokers had smoked at least one non-cigarette product in the past 30 days. Smokers had a substantial prevalence of smoking cigarillos (28.7%) and blunts (27.7%). Logistic regressions revealed that the odds of smoking most of the non-cigarette products were higher for cigarette smokers and men, inversely related to age, and unrelated to socioeconomic status. However, smoking of blunts, bidis and kreteks was not predicted by cigarette smoking. Conclusions Smoking of cigarillos (eg, Phillies, Black & Mild) and blunts may be prevalent among African-American cigarette-smokers and non-smokers alike, but such products are not examined in most population-level smoking research. Smoking of these products should be included in surveillance studies, in cancer prevention programmes and in healthcare provider-assessment of smoking, and addressed in smoking cessation programmes as well. PMID:24334154

  20. Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils.

    PubMed

    Jira, W; Ziegenhals, K; Speer, K

    2008-06-01

    A gas chromatography-mass spectrometry (GC-MS) method was developed for the analysis of 15 polycyclic aromatic hydrocarbons (PAHs) highlighted as carcinogenic by the Scientific Committee on Food (SCF) plus benzo[c]fluorine (recommended to be analysed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in fat-containing foods such as edible oils and smoked meat products. This method includes accelerated solvent extraction (ASE) and the highly automated clean-up steps gel permeation chromatography (GPC) and solid-phase extraction (SPE). Using a VF-17ms GC column, a good separation of benzo[b]fluoranthene, benzo[j]fluoranthene and benzo[k]fluoranthene was achieved. Futhermore, the six methylchrysene isomers and the PAH compounds with a molecular weight of 302 Daltons in fat-containing foods attained a better chromatographic separation in comparison with a 5-ms column. The reliability of the analytical method for edible oils was demonstrated by the results from a proficiency test. Measurements with GC-high-resolution mass spectroscopy (HRMS) and gas chromatography-mass selective detection (GC-MSD) led to comparable results. A survey of the 16 PAHs in 22 smoked meat products showed concentrations in the range < 0.01-19 microg kg(-1). The median concentration for benzo[a]pyrene was below 0.15 microg kg(-1). PMID:18630343

  1. Calcium bioavailability from calcium fortified food products.

    PubMed

    Kohls, K

    1991-08-01

    The calcium balance of 12 presumed healthy human young adult subjects was assessed. Subjects consumed a constant laboratory-controlled diet supplemented with one of four calcium-fortified food products: orange juice (OJ), milk (M), experimental pasteurized processed cheese (T), soda (S), or a calcium carbonate plus vitamin D tablet (CC). Study length was 6 weeks with seven-day experimental periods (2-days allowed for adjustment with 5-days combined for purposes of analysis). All urine and fecal samples were collected by the subjects for the duration of the study. Blood samples were drawn at the end of each experimental period. Urine and fecal calcium contents were determined. Blood samples were analyzed for alkaline phosphatase. Results of this study indicate a higher fecal calcium content (mg/day) when subjects consumed CC and T, and when subjects consumed self-selected diets, than when given S, M, or OJ. Urinary calcium excretion was significantly lower when subjects consumed OJ than when they consumed M, T, or their self-selected diets. A significantly larger positive calcium balance was demonstrated when subjects consumed OJ as compared to T. Fecal transmit time did not vary significantly. Serum alkaline phosphatase was significantly lower when subjects consumed T than when they consumed self-selected diets. PMID:1765836

  2. Industrial Food Animal Production and Community Health.

    PubMed

    Casey, Joan A; Kim, Brent F; Larsen, Jesper; Price, Lance B; Nachman, Keeve E

    2015-09-01

    Industrial food animal production (IFAP) is a source of environmental microbial and chemical hazards. A growing body of literature suggests that populations living near these operations and manure-applied crop fields are at elevated risk for several health outcomes. We reviewed the literature published since 2000 and identified four health outcomes consistently and positively associated with living near IFAP: respiratory outcomes, methicillin-resistant Staphylococcus aureus (MRSA), Q fever, and stress/mood. We found moderate evidence of an association of IFAP with quality of life and limited evidence of an association with cognitive impairment, Clostridium difficile, Enterococcus, birth outcomes, and hypertension. Distance-based exposure metrics were used by 17/33 studies reviewed. Future work should investigate exposure through drinking water and must improve exposure assessment with direct environmental sampling, modeling, and high-resolution DNA typing methods. Investigators should not limit study to high-profile pathogens like MRSA but include a broader range of pathogens, as well as other disease outcomes. PMID:26231503

  3. Fires and Smoke Observed from the Earth Observing System MODIS Instrument: Products, Validation, and Operational Use

    NASA Technical Reports Server (NTRS)

    Kaufman, Y. J.; Ichoku, C.; Giglio, L.; Korontzi, S.; Chu, D. A.; Hao, W. M.; Justice, C. O.; Lau, William K. M. (Technical Monitor)

    2001-01-01

    The MODIS sensor, launched on NASA's Terra satellite at the end of 1999, was designed with 36 spectral channels for a wide array of land, ocean, and atmospheric investigations. MODIS has a unique ability to observe fires, smoke, and burn scars globally. Its main fire detection channels saturate at high brightness temperatures: 500 K at 4 microns and 400 K at 11 microns, which can only be attained in rare circumstances at the I kin fire detection spatial resolution. Thus, unlike other polar orbiting satellite sensors with similar thermal and spatial resolutions, but much lower saturation temperatures (e.g. AVHRR and ATSR), MODIS can distinguish between low intensity ground surface fires and high intensity crown forest fires. Smoke column concentration over land is for the first time being derived from the MOMS solar channels, extending from 0.41 microns to 2.1 microns. The smoke product has been provisionally validated both globally and regionally over southern Africa and central and south America. Burn scars are observed from MODIS even in the presence of smoke, using the 1.2 to 2.1 micron channels. MODIS burned area information is used to estimate pyrogenic emissions. A wide range of these fire and related products and validation are demonstrated for the wild fires that occurred in northwestern United States in the summer of 2000. The MODIS rapid response system and direct broadcast capability is being developed to enable users to obtain and generate data in near real time. It is expected that health and land management organizations will use these systems for monitoring the occurrence of fires and the dispersion of smoke within two to six hours after data acquisition.

  4. Seafood Products: Food Service Program Guide.

    ERIC Educational Resources Information Center

    Webb, Anita H.; And Others

    The nine lessons and supplementary activities included in this seafood food service program guide are intended for use in secondary and postsecondary occupational home economics food service programs. Material covers nutrition, therapeutic diets, harvesting methods, quality assessment, fish cuts and forms, inspection, dressing, storage,…

  5. Papago Food Production and Nutrition Education Project.

    ERIC Educational Resources Information Center

    Anson, Cynthia

    The Project was begun in 1979 by the Meals for Millions/Freedom from Hunger Foundation to help bring about changes leading to improvements in the food and nutrition conditions, and overall health, of Papago people living on the reservation. Goals of the Project were to initiate a comprehensive and integrated approach to food and nutrition problems…

  6. Bacteriophage cocktail significantly reduces or eliminates Listeria monocytogenes contamination on lettuce, apples, cheese, smoked salmon and frozen foods.

    PubMed

    Perera, Meenu N; Abuladze, Tamar; Li, Manrong; Woolston, Joelle; Sulakvelidze, Alexander

    2015-12-01

    ListShield™, a commercially available bacteriophage cocktail that specifically targets Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in various Ready-To-Eat foods. ListShield™ treatment of experimentally contaminated lettuce, cheese, smoked salmon, and frozen entrèes significantly reduced (p < 0.05) L. monocytogenes contamination by 91% (1.1 log), 82% (0.7 log), 90% (1.0 log), and 99% (2.2 log), respectively. ListShield™ application, alone or combined with an antioxidant/anti-browning solution, resulted in a statistically significant (p < 0.001) 93% (1.1 log) reduction of L. monocytogenes contamination on apple slices after 24 h at 4 °C. Treatment of smoked salmon from a commercial processing facility with ListShield™ eliminated L. monocytogenes (no detectable L. monocytogenes) in both the naturally contaminated and experimentally contaminated salmon fillets. The organoleptic quality of foods was not affected by application of ListShield™, as no differences in the color, taste, or appearance were detectable. Bio-control of L. monocytogenes with lytic bacteriophage preparations such as ListShield™ can offer an environmentally-friendly, green approach for reducing the risk of listeriosis associated with the consumption of various foods that may be contaminated with L. monocytogenes. PMID:26338115

  7. Food Production and Services. Performance Objectives. Criterion Measures. Home Economics.

    ERIC Educational Resources Information Center

    Bryant, EuDell H.; And Others

    Several intermediate performance objectives and corresponding criterion measures are listed for each of eight terminal objectives for a food production and services course, which is designed to provide students with an opportunity to express and practice a broad range of food production and service occupations. Major concepts covered include…

  8. Bisphenol a in canned food products from canadian markets.

    PubMed

    Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

    2010-06-01

    A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products. PMID:20537264

  9. Delivering Improved Nutrition: Dairy Ingredients in Food Aid Products.

    PubMed

    Schlossman, Nina

    2016-03-01

    The United States has a long history of food assistance for humanitarian need. The Food for Peace Act of 1954 established the United States' permanent food assistance program which has fed over 3 billion people in 150 countries worldwide through thousands of partner organizations. In 60 years, the program has evolved and will continue to do so. Recently, the program has gone from a focus on quantity of food shipped to quality food assistance from improved products, programs, and processes to effectively meet the needs of different vulnerable groups. The current debate focuses on the appropriateness of using fortified blended foods to prevent and treat malnutrition during the first 1000 days of life. Dairy ingredients have been at the center of this debate; they were included initially in fortified blended, removed in the 1980s, and now reincorporated into fortified therapeutic and supplemental foods. Improved quality food baskets and effective nutrition programming to prevent and treat malnutrition were developed through multisectoral collaboration between government and nongovernment organizations. The US Agency for International Development has focused on improving nutrition through development programs often tied to health, education, and agriculture. The years since 2008 have been a particularly intense period for improvement. The Food Aid Quality Review was established to update current food aid programming products, program implementation, cost-effectiveness, and interagency processes. Trials are underway to harmonize the areas of multisectoral nutrition programming and gather more evidence on the effects of dairy ingredients in food aid products. PMID:27005492

  10. Utilization of agricultural by-products in healthful food products: Organogelators, antioxidants, and spreadable products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    It was found that several agricultural by-products could be utilized for healthful food products. Three major applications that our research group has been focusing on will be discussed: 1) plant waxes for trans-fat free, low saturated fat-containing margarine and spread products, 2) extracts of cor...

  11. Human anisakiasis transmitted by marine food products.

    PubMed

    Deardorff, T L; Kayes, S G; Fukumura, T

    1991-01-01

    Seafood-transmitted parasitic diseases represent an emerging area of interest to the U.S. Food and Drug Administration. Human infections with marine parasites are generally the result of ingesting uncooked seafood products. Over 50 species of helminthic parasites are known to infect humans worldwide. Recently, the number of infections with one of these helminths, the juvenile stage of the marine nematode, Anisakis simplex, has increased in the United States. Raw fish dishes such as lomi lomi salmon and sashimi are known to transmit the parasite to unsuspecting citizens and the most frequently implicated fish in the transmission of this zoonotic disease is the Pacific salmon (Oncorhynchus spp.). The risk of infection from fishes caught in Hawaiian waters is slight; however, a juvenile Anisakis simplex infected one patient from either locally caught aku or ahi. We report 4 new cases, which brings the total number of known cases in Hawaii to 7. Five of the 7 cases were diagnosed and treated by means of an endoscope and biopsy forceps. Serological profiles are presented in several of these cases. One case represents the first known instance of reinfection; the initial infection occurred 2 years prior. The second infection gave an opportunity to compare the human response to a challenge infection and to investigate the validity of the "double hit" theory. Increased awareness by physicians to the clinical features of this disease is warranted. The zoonotic disease, anisakiasis, should be considered in patients presenting with intense abdominal pain, if these patients admit they have recently eaten raw or undercooked seafoods. PMID:2022472

  12. Food production and the energy crisis.

    PubMed

    Pimentel, D; Hurd, L E; Bellotti, A C; Forster, M J; Oka, I N; Sholes, O D; Whitman, R J

    1973-11-01

    The principal raw material of modern U.S. agriculture is fossil fuel, whereas the labor input is relatively small (about 9 hours per crop acre). As agriculture is dependent upon fossil energy, crop production costs will also soar when fuel costs increase two- to fivefold. A return of 2.8 kcal of corn per 1 kcal of fuel input may then be uneconomical. Green revolution agriculture also uses high energy crop production technology, especially with respect to fertilizers and pesticides. While one may not doubt the sincerity of the U.S. effort to share its agricultural technology so that the rest of the world can live and eat as it does, one must be realistic about the resources available to accomplish this mission. In the United States we are currently using an equivalent of 80 gallons of gasoline to produce an acre of corn. With fuel shortages and high prices to come, we wonder if many developing nations will be able to afford the technology of U.S. agriculture. Problems have already occurred with green revolution crops, particularly problems related to pests (57). More critical problems are expected when there is a world energy crisis. A careful assessment should be made of the benefits, costs, and risks of high energy-demand green revolution agriculture in order to be certain that this program will not aggravate the already serious world food situation (58). To reduce energy inputs, green revolution and U.S. agriculture might employ such alternatives as rotations and green manures to reduce the high energy demand of chemical fertilizers and pesticides. U.S. agriculture might also reduce energy expenditures by substituting some manpower currently displaced by mechanization. While no one knows for certain what changes will have to be made, we can be sure that when conventional energy resources become scarce and expensive, the impact on agriculture as an industry and a way of life will be significant. This analysis is but a preliminary investigation of a significant

  13. Alcohol abuse and smoking alter inflammatory mediator production by pulmonary and systemic immune cells.

    PubMed

    Gaydos, Jeanette; McNally, Alicia; Guo, Ruixin; Vandivier, R William; Simonian, Philip L; Burnham, Ellen L

    2016-03-15

    Alcohol use disorders (AUDs) and tobacco smoking are associated with an increased predisposition for community-acquired pneumonia and the acute respiratory distress syndrome. Mechanisms are incompletely established but may include alterations in response to pathogens by immune cells, including alveolar macrophages (AMs) and peripheral blood mononuclear cells (PBMCs). We sought to determine the relationship of AUDs and smoking to expression of IFNγ, IL-1β, IL-6, and TNFα by AMs and PBMCs from human subjects after stimulation with lipopolysaccharide (LPS) or lipoteichoic acid (LTA). AMs and PBMCs from healthy subjects with AUDs and controls, matched on smoking, were cultured with LPS (1 μg/ml) or LTA (5 μg/ml) in the presence and absence of the antioxidant precursor N-acetylcysteine (10 mM). Cytokines were measured in cell culture supernatants. Expression of IFNγ, IL-1β, IL-6, and TNFα in AMs and PBMCs was significantly increased in response to stimulation with LPS and LTA. AUDs were associated with augmented production of proinflammatory cytokines, particularly IFNγ and IL-1β, by AMs and PBMCs in response to LPS. Smoking diminished the impact of AUDs on AM cytokine expression. Expression of basal AM and PBMC Toll-like receptors-2 and -4 was not clearly related to differences in cytokine expression; however, addition of N-acetylcysteine with LPS or LTA led to diminished AM and PBMC cytokine secretion, especially among current smokers. Our findings suggest that AM and PBMC immune cell responses to LPS and LTA are influenced by AUDs and smoking through mechanisms that may include alterations in cellular oxidative stress. PMID:26747782

  14. [Assessment of mutagenic danger of food products].

    PubMed

    Maganova, N B

    2004-01-01

    Mutagenic effect of different food additions, hormonal stimulators of growth of agricultural animals, new foodstuffs and fodder, obtained in special conditions was studies in the experiments on mice. Mutagenic effect of plant-transformed lead also was studied. The results obtained showed the mutagenic effect of hormonal substance--metandrostenolone and nutritive stain on the basis of asostain red chlortriasin. The majority of studied food additions, new foodstuffs and fodder did not induce mutagenic effect in the used experimental conditions. PMID:15049156

  15. Fungal Laccases: Production, Function, and Applications in Food Processing

    PubMed Central

    Brijwani, Khushal; Rigdon, Anne; Vadlani, Praveen V.

    2010-01-01

    Laccases are increasingly being used in food industry for production of cost-effective and healthy foods. To sustain this trend widespread availability of laccase and efficient production systems have to be developed. The present paper delineate the recent developments that have taken place in understanding the role of laccase action, efforts in overexpression of laccase in heterologous systems, and various cultivation techniques that have been developed to efficiently produce laccase at the industrial scale. The role of laccase in different food industries, particularly the recent developments in laccase application for food processing, is discussed. PMID:21048859

  16. Food Security Through the Eyes of AVHRR: Changes and Variability of African Food Production

    NASA Astrophysics Data System (ADS)

    Vrieling, A.; de Beurs, K. M.; Brown, M. E.

    2008-12-01

    Food security is defined by FAO as 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. Despite globalization and food trade, access to food remains a major problem for an important part of Africa's population. As a contribution to the food security analysis we identify at a coarse scale where trends and high interannual variability of food production occur within Africa. We use the 8-km resolution AVHRR NDVI 15-day composites of the GIMMS group (1981-2006). Two methods were applied to extract phenology indicators from the dataset. The indicators are start of season, length of season, time of maximum NDVI, maximum NDVI, and cumulated NDVI over the season. To focus the analysis on food production we spatially aggregate the annual indicators at sub-national level using a general crop mask. Persistent changes during the 26-year period were assessed using trend analysis on the yearly aggregated indicators. These trends may indicate changes in production, and consequent potential increases of food insecurity. We evaluate then where strong interannual variability of phenology indicators occurs. This relates to regular shortages of food availability. For Africa, field information on phenology or accurate time series of production figures at the sub-national scale are scarce. Validating the outcome of the AVHRR analysis is consequently difficult. We propose to use crop-specific national FAOSTAT yield statistics. For this purpose, we aggregate phenology outputs per country using specific masks for the major staple food crops. Although data quality and scale issues influence results, for several countries and crops significant positive correlations between indicators and crop production exist. We conclude that AVHRR-derived phenology information can provide useful inputs to food security analysis.

  17. Secondhand Smoke Quiz

    MedlinePlus

    ... Expectations & Goals Healthier Lifestyle Healthier Lifestyle Physical Fitness Food & Nutrition Sleep, Stress & Relaxation Emotions & Relationships HealthyYouTXT Tools Home » Quit Smoking » Second Hand ...

  18. Tobacco Company Efforts to Influence the Food and Drug Administration-Commissioned Institute of Medicine Report Clearing the Smoke: An Analysis of Documents Released through Litigation

    PubMed Central

    Tan, Crystal E.; Kyriss, Thomas; Glantz, Stanton A.

    2013-01-01

    Background Spurred by the creation of potential modified risk tobacco products, the US Food and Drug Administration (FDA) commissioned the Institute of Medicine (IOM) to assess the science base for tobacco “harm reduction,” leading to the 2001 IOM report Clearing the Smoke. The objective of this study was to determine how the tobacco industry organized to try to influence the IOM committee that prepared the report. Methods and Findings We analyzed previously secret tobacco industry documents in the University of California, San Francisco Legacy Tobacco Documents Library, and IOM public access files. (A limitation of this method includes the fact that the tobacco companies have withheld some possibly relevant documents.) Tobacco companies considered the IOM report to have high-stakes regulatory implications. They developed and implemented strategies with consulting and legal firms to access the IOM proceedings. When the IOM study staff invited the companies to provide information on exposure and disease markers, clinical trial design for safety and efficacy, and implications for initiation and cessation, tobacco company lawyers, consultants, and in-house regulatory staff shaped presentations from company scientists. Although the available evidence does not permit drawing cause-and-effect conclusions, and the IOM may have come to the same conclusions without the influence of the tobacco industry, the companies were pleased with the final report, particularly the recommendations for a tiered claims system (with separate tiers for exposure and risk, which they believed would ease the process of qualifying for a claim) and license to sell products comparable to existing conventional cigarettes (“substantial equivalence”) without prior regulatory approval. Some principles from the IOM report, including elements of the substantial equivalence recommendation, appear in the 2009 Family Smoking Prevention and Tobacco Control Act. Conclusions Tobacco companies

  19. "A cigarette a day keeps the goodies away": smokers show automatic approach tendencies for smoking--but not for food-related stimuli.

    PubMed

    Machulska, Alla; Zlomuzica, Armin; Adolph, Dirk; Rinck, Mike; Margraf, Jürgen

    2015-01-01

    Smoking leads to the development of automatic tendencies that promote approach behavior toward smoking-related stimuli which in turn may maintain addictive behavior. The present study examined whether automatic approach tendencies toward smoking-related stimuli can be measured by using an adapted version of the Approach-Avoidance Task (AAT). Given that progression of addictive behavior has been associated with a decreased reactivity of the brain reward system for stimuli signaling natural rewards, we also used the AAT to measure approach behavior toward natural rewarding stimuli in smokers. During the AAT, 92 smokers and 51 non-smokers viewed smoking-related vs. non-smoking-related pictures and pictures of natural rewards (i.e. highly palatable food) vs. neutral pictures. They were instructed to ignore image content and to respond to picture orientation by either pulling or pushing a joystick. Within-group comparisons revealed that smokers showed an automatic approach bias exclusively for smoking-related pictures. Contrary to our expectations, there was no difference in smokers' and non-smokers' approach bias for nicotine-related stimuli, indicating that non-smokers also showed approach tendencies for this picture category. Yet, in contrast to non-smokers, smokers did not show an approach bias for food-related pictures. Moreover, self-reported smoking attitude could not predict approach-avoidance behavior toward nicotine-related pictures in smokers or non-smokers. Our findings indicate that the AAT is suited for measuring smoking-related approach tendencies in smokers. Furthermore, we provide evidence for a diminished approach tendency toward food-related stimuli in smokers, suggesting a decreased sensitivity to natural rewards in the course of nicotine addiction. Our results indicate that in contrast to similar studies conducted in alcohol, cannabis and heroin users, the AAT might only be partially suited for measuring smoking-related approach tendencies in

  20. Control of Listeria species food safety at a poultry food production facility.

    PubMed

    Fox, Edward M; Wall, Patrick G; Fanning, Séamus

    2015-10-01

    Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. PMID:26187831

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

    PubMed Central

    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

  2. Food Production, Management, and Services. Fast Foods. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Gibson, LeRoy

    These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

  3. A new food ingredient for adding soluble oat beta-glucan health benefits to food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A new oat food ingredient, containing 20% to 30% soluble beta-glucan, was obtained from oat bran by using natural treatments of heat and shear processing. The product is useful for reducing calories in foods while simultaneously adding health promoting benefits from its beta-glucan. It was evaluat...

  4. Informal Food Production in the Enlarged European Union

    ERIC Educational Resources Information Center

    Alber, Jens; Kohler, Ulrich

    2008-01-01

    How widespread is the production of food in old and new member states of the European Union and what is the social meaning or logic of such activities? We show that growing food is (a) more widespread in former communist countries than in traditional market economies and (b) is predominantly a hobby or recreational activity in affluent countries,…

  5. [Sanitary-and-epidemiologic examination of the food-products].

    PubMed

    Sukhanov, V B; Kerimova, M G; Elizarova, E V

    2011-01-01

    Some aspects of sanitary and epidemiologic examination of food products are considered. The examination is an important part of sanitary and epidemiologic control and surveillance in the sphere of food safety and quality, consumer rights protection, consumer market and human welfare. PMID:21574465

  6. The influence of smoking on radiation-induced bystander signal production in esophageal cancer patients.

    PubMed

    Hanu, C; Timotin, E; Wong, R; Sur, R K; Hayward, J E; Seymour, C B; Mothersill, C E

    2016-05-01

    The relevance of radiation-induced bystander effects in humans is unclear. Much of the existing data relate to cell lines but the effect of bystander signals in complex human tissues is unclear. A phase II clinical study was untaken, where blood sera from 60 patients along with 15 cancer-free volunteers were used to detect whether measurable bystander factor(s) could be found in the blood following high dose rate (HDR) brachytherapy. Overall, there was no significant change in bystander signal production (measured in a human keratinocyte reporter system) before and after one treatment fraction of HDR brachytherapy (p>0.05). Further assessment of patient characteristics and environmental modifiable factors including smoking were also analyzed. Similar to previously published data, samples taken from smokers produced weaker signals compared to non-smokers (p<0.05). Although the number of non-smoking subjects was low, there was a clear decrease in cloning efficiency observed in keratinocyte cultures for these patients that requires further study. This study found that samples taken from smokers do not produce bystander signals, whereas samples taken from non-smokers can produce such signals following HDR brachytherapy. These findings highlight the importance of studying the interactions of multiple stressors including environmental modifiers with radiation, since some factors such as smoking may elicit protection in tumor cells which could counteract the effectiveness of radiation therapy. PMID:26750714

  7. Determination of pyrolysis products of smoked methamphetamine mixed with tobacco by tandem mass spectrometry.

    PubMed

    Lee, M R; Jeng, J; Hsiang, W S; Hwang, B H

    1999-01-01

    This study examines the pyrolysis products of smoked methamphetamine mixed with tobacco that was trapped with a C8 adsorbent cartridge and then detected by gas chromatography-tandem mass spectrometry. According to the results, the mainstream smoke contains 2-methylpropyl-benzene, 2-chloropropyl-benzene, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-ethyl-phenol, methamphetamine, dimethylamphetamine, hydroquinone, 3-methyl-5-(1-methylethyl)-methylcarbamate phenol, N-methyl-N-(2-phenylethyl)-acetamide, 4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexene-1-one, propanoic acid, N-acetylmethamphetamine, phenyl ester, and furfurylmethylamphetamine. In addition, the compounds in sidestream smoke are 2-propenyl benzene, phenylacetone, methamphetamine, dimethylamphetamine, benzyl methyl ketoxime, 3,4-dihydro-2-naphthalenone, N-folmyamphetamine, N-acetylamphetamine, bibenzyl, N-folmylmethamphetamine, N-acetylmethamphetamine, N-propionymethamphetamine, and furfurylmethylamphetamine. Moreover, the presence of methamphetamine promotes the oxidation of the tobacco components. PMID:10022208

  8. Asbestos exposure, smoking habits, and cancer incidence among production and maintenance workers in an electrochemical plant

    SciTech Connect

    Hilt, B.; Langard, S.A.; Andersen, A.; Rosenberg, J.

    1985-01-01

    The incidence of cancer was studied in a cohort of 287 men who were exposed to asbestos at a nitric acid production plant from 1928 onwards. During the observation period from 1953 through 1980 all cancer cases among the cohort members were identified in The Cancer Registry. For the whole cohort 42 cases of cancer were observed versus 30.6 expected. The figures for cancer of the lungs and pleura combined were 17 observed versus 3.7 expected. The corresponding figures for a heavily exposed subcohort were 11 observed and 1.2 expected. In that group there was also an increased incidence of colon cancer with 3 cases observed against 0.8 cases expected. Within the whole cohort four cases of pleural and one case of peritoneal malignant mesothelioma were found. There was also an increased incidence of malignant melanoma of the skin with 3 cases observed against 0.6 expected. For cancer cases that were registered as of unknown origin there were 7 cases observed and 1.4 expected. There was no increased rate ratio for cancer at any site before 20 years after the first asbestos exposure. The smoking habits of all cohort members were recorded and the relative rates for lung cancer were calculated in relation to smoking habits. In common with previous studies the results indicate a multiplicative model for the interaction between asbestos exposure and smoking in regard to lung cancer risk.

  9. New Products for a Better Characterisation of Smoke Plume and Gas/Aerosol Dispersion from Boreal Eurasian Forest Fires: The ALANIS Smoke Plume Project

    NASA Astrophysics Data System (ADS)

    Krol, M.; Peters, W.; Muller, J.-P.; Yershov, V.; San-Miguel, J.; Palumbo, I.; Sedano, F.; Strobl, P.; Clerbaux, C.; George, M.; Helbert, J.; Guillaume, B.

    2011-01-01

    The ALANIS (Atmosphere-LANd Integrated Study) Smoke Plume project is an on-going study funded by the ESA’s Support to Science Element (STSE) dedicated to the monitoring of the fire aerosol and trace gases dispersion over Eurasia from multi-mission EO- based data, in link with the scientific issues of land- atmosphere processes in the iLEAPS community. The injection and dispersion of the smoke plumes are performed with the TM5 model from several new products (burnt areas and forest fire emissions amounts, smoke plumes injection heights) derived from the MERIS and AATSR products and from the validated IASI CO products. A first study focused on the Russian wildfire events of the summer of 2010 has shown the potential of the European missions to assess the forest fire emissions and the aerosols/gases injection and transport over Eurasia. The release of the integrated model, including the new products still under development, is planned for the summer of 2011.

  10. Food and value motivation: Linking consumer affinities to different types of food products.

    PubMed

    de Boer, Joop; Schösler, Hanna

    2016-08-01

    This study uses the consumer affinity concept to examine the multiple motives that may shape consumers' relationships with food. The concept was applied in a study on four broad product types in the Netherlands, which cover a wide range of the market and may each appeal to consumers with different affinities towards foods. These product types may be denoted as 'conventional', 'efficient', 'gourmet' and 'pure'. A comparative analysis, based on Higgins' Regulatory Focus Theory, was performed to examine whether food-related value motivations could explain different consumer affinities for these product types. The affinities of consumers were measured by means of a non-verbal, visual presentation of four samples of food products in a nationwide survey (n = 742) among consumers who were all involved in food purchasing and/or cooking. The affinities found could be predicted fairly well from a number of self-descriptions relating to food and eating, which expressed different combinations of type of value motivation and involvement with food. The analysis demonstrated the contrasting role of high and low involvement as well as the potential complementarity of promotion- and prevention-focused value motivation. It is suggested that knowledge of the relationships between product types, consumer affinities and value motivation can help improve the effectiveness of interventions that seek to promote healthy and sustainable diets in developed countries. PMID:27046434

  11. Closing data gaps for LCA of food products: estimating the energy demand of food processing.

    PubMed

    Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

    2014-01-21

    Food is one of the most energy and CO2-intensive consumer goods. While environmental data on primary agricultural products are increasingly becoming available, there are large data gaps concerning food processing. Bridging these gaps is important; for example, the food industry can use such data to optimize processes from an environmental perspective, and retailers may use this information for purchasing decisions. Producers and retailers can then market sustainable products and deliver the information demanded by governments and consumers. Finally, consumers are increasingly interested in the environmental information of foods in order to lower their consumption impacts. This study provides estimation tools for the energy demand of a representative set of food process unit operations such as dehydration, evaporation, or pasteurization. These operations are used to manufacture a variety of foods and can be combined, according to the product recipe, to quantify the heat and electricity demand during processing. In combination with inventory data on the production of the primary ingredients, this toolbox will be a basis to perform life cycle assessment studies of a large number of processed food products and to provide decision support to the stakeholders. Furthermore, a case study is performed to illustrate the application of the tools. PMID:24344613

  12. Eliciting preferences for waterpipe tobacco smoking using a discrete choice experiment: implications for product regulation

    PubMed Central

    Salloum, Ramzi G; Maziak, Wasim; Hammond, David; Nakkash, Rima; Islam, Farahnaz; Cheng, Xi; Thrasher, James F

    2015-01-01

    Objectives Waterpipe smoking is highly prevalent among university students, and has been increasing in popularity despite mounting evidence showing it is harmful to health. The aim of this study was to measure preferences for waterpipe smoking and determine which product characteristics are most important to smokers. Setting A large university in the Southeastern USA. Participants Adult waterpipe smokers attending the university (N=367). Design Participants completed an Internet-based discrete choice experiment to reveal their preferences for, and trade-offs between, the attributes of hypothetical waterpipe smoking sessions. Participants were presented with waterpipe lounge menus, each with three fruit-flavoured options and one tobacco flavoured option, in addition to an opt out option. Nicotine content and price were provided for each choice. Participants were randomised to either receive menus with a text-only health-warning message or no message. Outcome measures Multinomial and nested logit models were used to estimate the impact on consumer choice of attributes and between-subject assignment of health warnings respectively. Results On average, participants preferred fruit-flavoured varieties to tobacco flavour. They were averse to options labelled with higher nicotine content. Females and non-smokers of cigarettes were more likely than their counterparts to prefer flavoured and nicotine-free varieties. Participants exposed to a health warning were more likely to opt out. Conclusions Fruit-flavoured tobacco and lower nicotine content labels, two strategies widely used by the industry, increase the demand for waterpipe smoking among young adults. Waterpipe-specific regulation should limit the availability of flavoured waterpipe tobacco and require accurate labelling of constituents. Waterpipe-specific tobacco control regulation, along with research to inform policy, is required to curb this emerging public health threat. PMID:26353876

  13. Electromagnetic radiation properties of foods and agricultural products

    SciTech Connect

    Mohsenin, N.N.

    1984-01-01

    In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index.

  14. Medical foods: products for the management of chronic diseases.

    PubMed

    Morgan, Sarah L; Baggott, Joseph E

    2006-11-01

    Medical foods are a specific category of therapeutic agents created under the Orphan Drug Act of 1988, which separated medical foods from drugs for regulatory purposes. Products in this category share the requirements that they are intended for the nutritional management of a specific disease, are used under the guidance of a physician, and contain ingredients that are generally recognized as safe (GRAS). An example of medical foods are formulations intended to manage patients with inborn errors in amino acid metabolism. Newer medical foods are designed to manage hyperhomocysteinemia, pancreatic exocrine insufficiency, inflammatory conditions, cancer cachexia, and other diseases. PMID:17131945

  15. The structure of a food product assortment modulates the effect of providing choice on food intake.

    PubMed

    Parizel, Odile; Sulmont-Rossé, Claire; Fromentin, Gilles; Delarue, Julien; Labouré, Hélène; Benamouzig, Robert; Marsset-Baglieri, Agnès

    2016-09-01

    Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. PMID:26606886

  16. 76 FR 50226 - Harmful and Potentially Harmful Constituents in Tobacco Products and Tobacco Smoke; Request for...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-12

    ... Products as Used in Section 904(e) of the Federal Food, Drug, and Cosmetic Act'' (75 FR 32952). FDA announced the availability of the final guidance on January 31, 2011 (76 FR 5387) (available at http://www.../CommitteesMeetingMaterials/TobaccoProductsScientificAdvisoryCommittee/default.htm . \\2\\ See 75 FR...

  17. Exploitation of Food Industry Waste for High-Value Products.

    PubMed

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. PMID:26645658

  18. Effect of processing technologies on the allergenicity of food products.

    PubMed

    Jiménez-Saiz, Rodrigo; Benedé, Sara; Molina, Elena; López-Expósito, Iván

    2015-01-01

    Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity. PMID:24734775

  19. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-10-24

    ... Federal Register of August 15, 2012 (77 FR 48990), we made available a draft guidance entitled ``Guidance... HUMAN SERVICES Food and Drug Administration Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and Updates to Food Product Categories; Availability AGENCY:...

  20. Secondhand Smoke

    MedlinePlus

    ... Slips & Relapses Slips Happen Tips for Slips Understanding Smoking Secondhand Smoke Quiz: How Bad is Secondhand Smoke? E- ... Slips & Relapses Slips Happen Tips for Slips Understanding Smoking Secondhand Smoke Quiz: How Bad is Secondhand Smoke? E- ...

  1. The impact of smoking in developing countries with special reference to Africa.

    PubMed

    Yach, D

    1986-01-01

    The health effects of smoking have been well documented in developed countries. This article highlights the impact of smoking and tobacco production on health and agricultural production in Africa. It shows that smoking represents an important current and future health risk to people in Africa, which will place stresses on the development of their health services. Tobacco production is shown to be associated with food imports, deforestation, and an economic dependence on transnational corporations. Possible solutions are proposed. PMID:3699947

  2. Food Safety Practices in the Egg Products Industry.

    PubMed

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations. PMID:27357041

  3. Potential and attainable food production and food security in different regions

    PubMed Central

    Vries, F. W. T. Penning de; Rabbinge, R.; Groot, J. J. R.

    1997-01-01

    Growing prosperity in the South is accompanied by human diets that will claim more natural resources per capita. This reality, combined with growing populations, may raise the global demand for food crops two- to four-fold within two generations. Considering the large volume of natural resources and potential crop yields, it seems that this demand can be met smoothly. However, this is a fallacy for the following reasons. (i) Geographic regions differ widely in their potential food security: policy choices for agricultural use of natural resources are limited in Asia. For example, to ensure national self-sufficiency and food security, most of the suitable land (China) and nearly all of the surface water (India) are needed. Degradation restricts options further. (ii) The attainable level of agricultural production depends also on socio-economic conditions. Extensive poverty keeps the attainable food production too low to achieve food security, even when the yield gap is wide, as in Africa. (iii) Bio-energy, non-food crops and nature compete with food crops for natural resources. Global and regional food security are attainable, but only with major efforts. Strategies to achieve alternative aims will be discussed.

  4. Benefits and risks associated with genetically modified food products.

    PubMed

    Kramkowska, Marta; Grzelak, Teresa; Czyżewska, Krystyna

    2013-01-01

    Scientists employing methods of genetic engineering have developed a new group of living organisms, termed 'modified organisms', which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers. PMID:24069841

  5. Anti-inflammatory effect of a novel food Cordyceps guangdongensis on experimental rats with chronic bronchitis induced by tobacco smoking.

    PubMed

    Yan, Wenjuan; Li, Taihui; Zhong, Zhiyong

    2014-10-01

    Cordyceps guangdongensis T. H. Li, Q. Y. Lin & B. Song (Cordycipitaceae) is a novel food approved by the Ministry of Public Health of China in 2013. Preliminary studies revealed that this novel food has multiple pharmacological activities such as anti-fatigue effect, antioxidant ability, prolonging life, anti-avian influenza virus activity, and therapeutic effect on chronic renal failure. However, the anti-inflammatory effect on chronic bronchitis and the effective constituent are still unknown. The purpose of this study was to investigate both the anti-inflammatory effect of the edible fungus on experimental rats with chronic bronchitis induced by tobacco smoking, and the pilot effective constituent. Test rats were intragastrically administered with 3 doses of hot-water extract from C. guangdongensis (0.325, 0.65 and 1.30 g kg(-1) bw daily for low, middle and high dose, respectively) for 26 days. Biochemical indices and histological examinations in rats with chronic bronchitis induced by tobacco smoking were determined. The content and molecular weights of the polysaccharide from the hot-water extract were detected by the phenol-sulfuric acid method and gel permeation chromatography, respectively. Biochemical indices in the low, middle and high-dose groups with the hot-water extract of C. guangdongensis were only 53.4%, 46.0% and 40.4% of those in the model control group (total leukocytes), respectively; 70.7%, 60.3% and 58.1% (macrophages); 33.0%, 26.8% and 16.1% (neutrophils); and 22.2%, 23.5% and 13.6% (lymphocytes) of those in the model control group. The bronchial lesions and inflammatory cell infiltration were significantly alleviated in all groups with hot-water extract of C. guangdongensis. This study indicates that the hot-water extract from C. guangdongensis has a significant anti-inflammatory effect on chronic bronchitis. The content of the polysaccharide was 6.92%; the molecular weights of the 3 polysaccharide components were respectively 1.28 × 10

  6. Active or Passive Exposure to Tobacco Smoking and Allergic Rhinitis, Allergic Dermatitis, and Food Allergy in Adults and Children: A Systematic Review and Meta-Analysis

    PubMed Central

    Saulyte, Jurgita; Regueira, Carlos; Montes-Martínez, Agustín; Khudyakov, Polyna; Takkouche, Bahi

    2014-01-01

    Background Allergic rhinitis, allergic dermatitis, and food allergy are extremely common diseases, especially among children, and are frequently associated to each other and to asthma. Smoking is a potential risk factor for these conditions, but so far, results from individual studies have been conflicting. The objective of this study was to examine the evidence for an association between active smoking (AS) or passive exposure to secondhand smoke and allergic conditions. Methods and Findings We retrieved studies published in any language up to June 30th, 2013 by systematically searching Medline, Embase, the five regional bibliographic databases of the World Health Organization, and ISI-Proceedings databases, by manually examining the references of the original articles and reviews retrieved, and by establishing personal contact with clinical researchers. We included cohort, case-control, and cross-sectional studies reporting odds ratio (OR) or relative risk (RR) estimates and confidence intervals of smoking and allergic conditions, first among the general population and then among children. We retrieved 97 studies on allergic rhinitis, 91 on allergic dermatitis, and eight on food allergy published in 139 different articles. When all studies were analyzed together (showing random effects model results and pooled ORs expressed as RR), allergic rhinitis was not associated with active smoking (pooled RR, 1.02 [95% CI 0.92–1.15]), but was associated with passive smoking (pooled RR 1.10 [95% CI 1.06–1.15]). Allergic dermatitis was associated with both active (pooled RR, 1.21 [95% CI 1.14–1.29]) and passive smoking (pooled RR, 1.07 [95% CI 1.03–1.12]). In children and adolescent, allergic rhinitis was associated with active (pooled RR, 1.40 (95% CI 1.24–1.59) and passive smoking (pooled RR, 1.09 [95% CI 1.04–1.14]). Allergic dermatitis was associated with active (pooled RR, 1.36 [95% CI 1.17–1.46]) and passive smoking (pooled RR, 1.06 [95% CI 1.01–1

  7. Review and appraisal of concept of sustainable food production systems

    NASA Astrophysics Data System (ADS)

    Brklacich, Michael; Bryant, Christopher R.; Smit, Barry

    1991-01-01

    Environmental degradation, competition for resources, increasing food demands, and the integration of agriculture into the international economy threaten the sustainability of many food production systems. Despite these concerns, the concept of sustainable food production systems remains unclear, and recent attempts to appraise sustainability have been hampered by conceptual inconsistencies and the absence of workable definitions. Six perspectives are shown to underpin the concept. Environmental accounting identifies biophysical limits for agriculture. Sustained yield refers to output levels that can be maintained continuously. Carrying capacity defines maximum population levels that can be supported in perpetuity. Production unit viability refers to the capacity of primary producers to remain in agriculture. Product supply and security focuses on the adequacy of food supplies. Equity is concerned with the spatial and temporal distribution of products dervied from resource use. Many studies into sustainable agriculture cover more than one of these perspectives, indicating the concept is complex and embraces issues relating to the biophysical, social, and economic environments. Clarification of the concept would facilitate the development of frameworks and analytical systems for appraising the sustainability of food production systems.

  8. Relationships between expected, online and remembered enjoyment for food products.

    PubMed

    Robinson, Eric

    2014-03-01

    How enjoyable a food product is remembered to be is likely to shape future choice. The present study tested the influence that expectations and specific moments during consumption experiences have on remembered enjoyment for food products. Sixty-four participants consumed three snack foods (savoury, sweet and savoury-sweet) and rated expected and online enjoyment for each product. Twenty-four hours later participants rated remembered enjoyment and future expected enjoyment for each product. Remembered enjoyment differed to online enjoyment for two of the three products, resulting in the foods being remembered as less enjoyable than they actually were. Both expected enjoyment and specific moments during the consumption experience (e.g. the least enjoyable mouthful) influenced remembered enjoyment. However, the factors that shaped remembered enjoyment were not consistent across the different food products. Remembered enjoyment was also shown to be a better predictor of future expected enjoyment than online enjoyment. Remembered enjoyment is likely to influence choice behaviour and can be discrepant to actual enjoyment. Specific moments during a consumption experience can have disproportionately large influence on remembered enjoyment (whilst others are neglected), but the factors that determine which moments influence remembered enjoyment are unclear. PMID:24275669

  9. A longitudinal study of smokers' exposure to cigarette smoke and the effects of spontaneous product switching.

    PubMed

    Cunningham, Anthony; Sommarström, Johan; Camacho, Oscar M; Sisodiya, Ajit S; Prasad, Krishna

    2015-06-01

    A challenge in investigating the effect of public health policies on cigarette consumption and exposure arises from variation in a smoker's exposure from cigarette to cigarette and the considerable differences between smokers. In addition, limited data are available on the effects of spontaneous product switching on a smoker's cigarette consumption and exposure to smoke constituents. Over 1000 adult smokers of the same commercial 10mg International Organization for Standardization (ISO) tar yield cigarette were recruited into the non-residential, longitudinal study across 10 cities in Germany. Cigarette consumption, mouth level exposure to tar and nicotine and biomarkers of exposure to nicotine and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone were measured every 6months over a 3 and a half year period. Cigarette consumption remained stable through the study period and did not vary significantly when smokers spontaneously switched products. Mouth level exposure decreased for smokers (n=111) who switched to cigarettes of 7mg ISO tar yield or lower. In addition, downward trends in mouth level exposure estimates were observed for smokers who did not switch cigarettes. Data from this study illustrate some of the challenges in measuring smokers' long-term exposure to smoke constituents in their everyday environment. PMID:25777840

  10. Variation in tobacco and mainstream smoke toxicant yields from selected commercial cigarette products.

    PubMed

    Eldridge, A; Betson, T R; Gama, M Vinicius; McAdam, K

    2015-04-01

    There is a drive toward the mandated lowering and reporting of selected toxicants in tobacco smoke. Several studies have quantified the mainstream cigarette emissions of toxicants, providing benchmark levels. Few, however, have examined how measured toxicant levels within a single product vary over time due to natural variation in the tobacco, manufacturing and measurement. In a single centre analysis, key toxicants were measured in the tobacco blend and smoke of 3R4F reference cigarette and three commercial products, each sampled monthly for 10 months. For most analytes, monthly variation was low (coefficient of variation <15%); but higher (⩾ 20%) for some compounds present at low (ppb) levels. Reporting toxicant emissions as a ratio to nicotine increased the monthly variation of the 9 analytes proposed for mandated lowering, by 1-2 percentage points. Variation in toxicant levels was generally 1.5-1.7-fold higher in commercial cigarettes compared with 3R4F over the 10-month period, but increased up to 3.5-fold for analytes measured at ppb level. The potential error (2CV) associated with single-point-in-time sampling averaged ∼ 20%. Together, these data demonstrate that measurement of emissions from commercial cigarettes is associated with considerable variation for low-level toxicants. This variation would increase if the analyses were conducted in more than one laboratory. PMID:25620723

  11. Benzene, benzo(a)pyrene, and lead in smoke from tobacco products other than cigarettes.

    PubMed Central

    Appel, B R; Guirguis, G; Kim, I S; Garbin, O; Fracchia, M; Flessel, C P; Kizer, K W; Book, S A; Warriner, T E

    1990-01-01

    Benzene, benzo(a)pyrene (BaP), and lead in mainstream smoke from cigars, roll-your-own (RYO) cigarette and pipe tobaccos were sampled to evaluate their potential health significance. Results with reference cigarettes were consistent with published values, providing support for the methodology employed. The emissions of benzene and BaP, expressed as mass emitted per gram of tobacco consumed, were similar for all products evaluated; for benzene, the mean values for cigars, RYO cigarette and pipe tobaccos were 156 +/- 52, 68 +/- 11, and 242 +/- 126 micrograms/g, respectively. Mean values for BaP were 42 +/- 7 and 48 +/- 4 ng/g for cigars and RYO cigarette tobacco, respectively. Lead values were below the limit of reliable quantitation in all cases. The mean benzene concentrations in a puff ranged from 1 to 2 x 10(5) micrograms/m3 for cigars, RYO cigarette and pipe tobaccos. For BaP, the puff concentration averaged about 60 micrograms/m3 for cigars and RYO cigarette tobacco. The results suggest that smoking cigars, pipes or RYO cigarettes leads to potential exposures which exceed the No Significant Risk levels of benzene and BaP set pursuant to California's Proposition 65. These tobacco products are now required to bear a health hazard warning when sold in California. We recommend that this be adopted as national policy. PMID:2327532

  12. Effects of cigarette smoke on degranulation and NO production by mast cells and epithelial cells

    PubMed Central

    Wei, Xiu M; Kim, Henry S; Kumar, Rakesh K; Heywood, Gavin J; Hunt, John E; McNeil, H Patrick; Thomas, Paul S

    2005-01-01

    Exhaled nitric oxide (eNO) is decreased by cigarette smoking. The hypothesis that oxides of nitrogen (NOX) in cigarette smoke solution (CSS) may exert a negative feedback mechanism upon NO release from epithelial (AEC, A549, and NHTBE) and basophilic cells (RBL-2H3) was tested in vitro. CSS inhibited both NO production and degranulation (measured as release of beta-hexosaminidase) in a dose-dependent manner from RBL-2H3 cells. Inhibition of NO production by CSS in AEC, A549, and NHTBE cells was also dose-dependent. In addition, CSS decreased expression of NOS mRNA and protein expression. The addition of NO inhibitors and scavengers did not, however, reverse the effects of CSS, nor did a NO donor (SNP) or nicotine mimic CSS. N-acetyl-cysteine, partially reversed the inhibition of beta-hexosaminidase release suggesting CSS may act via oxidative free radicals. Thus, some of the inhibitory effects of CSS appear to be via oxidative free radicals rather than a NOX -related negative feedback. PMID:16168067

  13. Causes and trends of water scarcity in food production

    NASA Astrophysics Data System (ADS)

    Porkka, Miina; Gerten, Dieter; Schaphoff, Sibyll; Siebert, Stefan; Kummu, Matti

    2016-01-01

    The insufficiency of water resources to meet the needs of food production is a pressing issue that is likely to increase in importance in the future. Improved understanding of historical developments can provide a basis for addressing future challenges. In this study we analyse how hydroclimatic variation, cropland expansion and evolving agricultural practices have influenced the potential for food self-sufficiency within the last century. We consider a food production unit (FPU) to have experienced green-blue water (GBW) scarcity if local renewable green (in soils) and blue water resources (in rivers, lakes, reservoirs, aquifers) were not sufficient for producing a reference food supply of 3000 kcal with 20% animal products for all inhabitants. The number of people living in FPUs affected by GBW scarcity has gone up from 360 million in 1905 (21% of world population at the time) to 2.2 billion (34%) in 2005. During this time, GBW scarcity has spread to large areas and become more frequent in regions where it occurs. Meanwhile, cropland expansion has increased green water availability for agriculture around the world, and advancements in agronomic practices have decreased water requirements of producing food. These efforts have improved food production potential and thus eased GBW scarcity considerably but also made possible the rapid population growth of the last century. The influence of modern agronomic practices is particularly striking: if agronomic practices of the early 1900s were applied today, it would roughly double the population under GBW scarcity worldwide.

  14. Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology

    PubMed Central

    Patriarca, Andrea; Magan, Naresh

    2015-01-01

    Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (aw), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (ID) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. PMID:26190916

  15. All sorts of options for food product sorting

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Most food products undergo significant processing before arrival at the grocery store or local market. A major component of this processing includes sorting the product according to quality attributes such as size, color, sweetness, and ripeness. In addition, removal of defects or contaminants is a ...

  16. Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology.

    PubMed

    Lee, Hyang Burm; Patriarca, Andrea; Magan, Naresh

    2015-06-01

    Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (aw), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (ID) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. PMID:26190916

  17. Pecan production under a "Food Systems" paradigm

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Advances in pecan production technologies and strategies over the last century have been impressive. This progress has been driven as a consequence of societal evolution and its associated forces. This article briefly reviews the evolution of the U.S. pecan industry within the context of basic hus...

  18. Price promotions for food and beverage products in a nationwide sample of food stores.

    PubMed

    Powell, Lisa M; Kumanyika, Shiriki K; Isgor, Zeynep; Rimkus, Leah; Zenk, Shannon N; Chaloupka, Frank J

    2016-05-01

    Food and beverage price promotions may be potential targets for public health initiatives but have not been well documented. We assessed prevalence and patterns of price promotions for food and beverage products in a nationwide sample of food stores by store type, product package size, and product healthfulness. We also assessed associations of price promotions with community characteristics and product prices. In-store data collected in 2010-2012 from 8959 food stores in 468 communities spanning 46 U.S. states were used. Differences in the prevalence of price promotions were tested across stores types, product varieties, and product package sizes. Multivariable regression analyses examined associations of presence of price promotions with community racial/ethnic and socioeconomic characteristics and with product prices. The prevalence of price promotions across all 44 products sampled was, on average, 13.4% in supermarkets (ranging from 9.1% for fresh fruits and vegetables to 18.2% for sugar-sweetened beverages), 4.5% in grocery stores (ranging from 2.5% for milk to 6.6% for breads and cereals), and 2.6% in limited service stores (ranging from 1.2% for fresh fruits and vegetables to 4.1% for breads and cereals). No differences were observed by community characteristics. Less-healthy versus more-healthy product varieties and larger versus smaller product package sizes generally had a higher prevalence of price promotion, particularly in supermarkets. On average, in supermarkets, price promotions were associated with 15.2% lower prices. The observed patterns of price promotions warrant more attention in public health food environment research and intervention. PMID:26827618

  19. Methods for Assessing the Impact of Fog Oil Smoke on Availability, Palatability, & Food Quality of Relevant Life Stages of Insects for Threatened and Endangered Species

    SciTech Connect

    Driver, Crystal J.; Strenge, Dennis L.; Su, Yin-Fong; Cullinan, Valerie I.; Herrington, Ricky S.; Saunders, Danielle L.; Rogers, Lee E.

    2007-04-01

    A methodology for quantifying population dynamics and food source value of insect fauna in areas subjected to fog oil smoke was developed. Our approach employed an environmentally controlled re-circulating wind tunnel outfitted with a high-heat vaporization and re-condensation fog oil generator that has been shown to produce aerosols of comparable chemistry and droplet-size distribution as those of field releases of the smoke. This method provides reproducible exposures of insects under realistic climatic and environmental conditions to fog oil aerosols that duplicate chemical and droplet-size characteristics of field releases of the smoke. The responses measured take into account reduction in food sources due to death and to changes in availability of relevant life stages of insects that form the prey base for the listed Threatened and Endangered Species. The influence of key environmental factors, wind speed and canopy structure on these responses were characterized. Data generated using this method was used to develop response functions related to particle size, concentration, wind speed, and canopy structure that will allow military personnel to assess and manage impacts to endangered species from fog oil smoke used in military training.

  20. Storage stability of smoked buffalo rumen meat product treated with ginger extract.

    PubMed

    Anandh, M Anna; Lakshmanan, V

    2014-06-01

    Smoked buffalo rumen meat products were prepared from 3 times blade tenderized buffalo tripe with 5.0% ginger extract and were subjected to various physico-chemical parameters, microbial profile and sensory quality at 25 ± 1 °C under aerobic packaging. All physico-chemical parameters, microbial counts and sensory evaluation score of ginger extract treated buffalo rumen meat product were higher compared to control. pH, moisture content, thiobarbituric acid, tyrosine values, total plate, yeast and mould and staphylococcal counts were increased and extract release volume were decreased significantly with increasing storage period. Throughout the storage period, all microbial counts and sensory evaluation score were within the acceptable limits up to storage period of 15 days at 25 ± 1 °C in LDPE pouches under aerobic packaging. PMID:24876655

  1. [Milk and milk products: food sources of calcium].

    PubMed

    Farré Rovira, Rosaura

    2015-01-01

    The importance of calcium in human nutrition, the mechanisms of absorption and excretion of the element, and the factors affecting them with special reference to dietary factors are described. After reviewing daily dietary intakes of calcium and the main contributors in European and Spanish population, recommended intakes in Spain, the Nordic countries and the United States are mentioned. In relation to the dietary sources of calcium it has to be noted that the value of a given food as a source of a nutrient depends on its content in the food, the bioavailability of the nutrient and the usual food consumption. The calcium contents of potential food sources of the element are reported and its value is estimated according to the potential absorbability of the calcium they contain. The benefits of milk and dairy products as sources of calcium are also highlighted. Populations such as children or elderly may require fortified foods or supplements to satisfy their high calcium needs, so some examples of the efficacy of this supplementation are discussed. It is concluded that food and drinks are the best choice to obtain calcium. Taking into account the calcium content, the usual portion size and the consumption habits milk and dairy products, nuts, green leafy vegetables and legumes can provide adequate amounts of calcium. However, milk and dairy products constitute the best dietary source thanks to the bioavailability of the calcium they contain. PMID:25862323

  2. Qualitative determination of carbon black in food products.

    PubMed

    Miranda-Bermudez, E; Belai, N; Harp, B Petigara; Yakes, B J; Barrows, J N

    2012-01-01

    Carbon black (C.I. 77266) is an insoluble pigment produced by the partial combustion of hydrocarbons. The pigment is known by several synonyms, including vegetable carbon, lamp black and carbon ash, that correspond to the raw materials and methods used for its production. Vegetable carbon (E153) is permitted for use in colouring food in the European Union. The US Food and Drug Administration (USFDA) has not approved the use of any type of carbon black for colouring food, although the agency batch certifies the pigment as D&C Black No. 2 for use in colouring certain cosmetics. Since carbon black (as vegetable carbon) may be present in food products offered for import into the United States, the USFDA's district laboratories need a qualitative analytical method for determining its presence. We have developed an extraction method for this purpose. A sample is broken down and dissolved with nitric acid. The resulting solution is filtered and treated with hydrochloric acid to dissolve any black iron oxide also present as a colour additive. A black residue remaining on the filter paper indicates the presence of carbon black in the food. We confirmed the presence of carbon black in residues from several standards and food products using Raman spectroscopy. The limit of detection for this method is 0.0001%. PMID:22035229

  3. Plants for water recycling, oxygen regeneration and food production.

    PubMed

    Bubenheim, D L

    1991-10-01

    During long-duration space missions that require recycling and regeneration of life support materials the major human wastes to be converted to usable forms are CO2, hygiene water, urine and feces. A Controlled Ecological Life Support System (CELSS) relies on the air revitalization, water purification and food production capabilities of higher plants to rejuvenate human wastes and replenish the life support materials. The key processes in such a system are photosynthesis, whereby green plants utilize light energy to produce food and oxygen while removing CO2 from the atmosphere, and transpiration, the evaporation of water from the plant. CELSS research has emphasized the food production capacity and efforts to minimize the area/volume of higher plants required to satisfy all human life support needs. Plants are a dynamic system capable of being manipulated to favour the supply of individual products as desired. The size and energy required for a CELSS that provides virtually all human needs are determined by the food production capacity. Growing conditions maximizing food production do not maximize transpiration of water; conditions favoring transpiration and scaling to recycle only water significantly reduces the area, volume, and energy inputs per person. Likewise, system size can be adjusted to satisfy the air regeneration needs. Requirements of a waste management system supplying inputs to maintain maximum plant productivity are clear. The ability of plants to play an active role in waste processing and the consequence in terms of degraded plant performance are not well characterized. Plant-based life support systems represent the only potential for self sufficiency and food production in an extra-terrestrial habitat. PMID:11537696

  4. Plants for water recycling, oxygen regeneration and food production

    NASA Technical Reports Server (NTRS)

    Bubenheim, D. L.

    1991-01-01

    During long-duration space missions that require recycling and regeneration of life support materials the major human wastes to be converted to usable forms are CO2, hygiene water, urine and feces. A Controlled Ecological Life Support System (CELSS) relies on the air revitalization, water purification and food production capabilities of higher plants to rejuvenate human wastes and replenish the life support materials. The key processes in such a system are photosynthesis, whereby green plants utilize light energy to produce food and oxygen while removing CO2 from the atmosphere, and transpiration, the evaporation of water from the plant. CELSS research has emphasized the food production capacity and efforts to minimize the area/volume of higher plants required to satisfy all human life support needs. Plants are a dynamic system capable of being manipulated to favour the supply of individual products as desired. The size and energy required for a CELSS that provides virtually all human needs are determined by the food production capacity. Growing conditions maximizing food production do not maximize transpiration of water; conditions favoring transpiration and scaling to recycle only water significantly reduces the area, volume, and energy inputs per person. Likewise, system size can be adjusted to satisfy the air regeneration needs. Requirements of a waste management system supplying inputs to maintain maximum plant productivity are clear. The ability of plants to play an active role in waste processing and the consequence in terms of degraded plant performance are not well characterized. Plant-based life support systems represent the only potential for self sufficiency and food production in an extra-terrestrial habitat.

  5. Nanotechnology in agri-food production: an overview

    PubMed Central

    Sekhon, Bhupinder Singh

    2014-01-01

    Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have

  6. Nanotechnology in agri-food production: an overview.

    PubMed

    Sekhon, Bhupinder Singh

    2014-01-01

    Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have

  7. EMB2/374: Evidence and not Evidence-based Products Offered for Smoking Cessation on the World Wide Web

    PubMed Central

    Eckldorna, J; Groman, E

    1999-01-01

    Introduction If people want to stop smoking, they look for advice how to do so. In recent years the internet has come up as a convenient and comprehensive means of information. However, a number of products to quit smoking is offered. We have examined smoking cessation products distributed via the internet and evaluated them from a scientific point of view. This short abstract can only provide a short insight into smoking cessation products. Methods The study was conducted by using the search string "stop+smoking" in two of the most popular internet search engines, yahoo (www.yahoo.com) and lycos (www.lycos.com). Sites offering only advice were excluded. Only sites that offered products to stop smoking were chosen. These products were then evaluated, by screening for published papers in peer-reviewed journals. In one case we tested a product measuring resulting carbon monoxide levels. Results Fifteen different products were identified. Eight out of the fourteen products could be ordered by internet, six are described in detail in the internet, but could only be obtained in the pharmacy. Two-third of the products, however, do not have any scientific background: Two products were filters (1+2) to reduce the nicotine supply. Other products were a CD ROM (3) with relaxing products and a pocket-safe for cigarettes (4). The main ingredients in five products were herbal extracts (5-9), that have no proven effect on nicotine addiction. Consumption of herbal cigarettes (10) resulted in high carbon monoxide values (cf. E.Groman et al. A harmful aid to stopping smoking. Lancet 9151; 353: 466-467). Just five products were based on a scientific findings (published in peer reviewed journals). These were the nicotine replacement products: patch (11), gum (12), inhaler (13), nasal spray (14) and bupropion (15). Discussion The results show that most of the products lack a scientific background. People spend their money on untrustworthy products and get discouraged if this products

  8. Inulin content of fortified food products in Thailand.

    PubMed

    Chaito, Chanantita; Judprasong, Kunchit; Puwastien, Prapasri

    2016-02-15

    This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage, supplemented food products for pregnant and milk. For liquid fortified foods, inulin at the level of 0.3± 0.1g/100mL FW was found in UHT milk, and up to 13.5± 4.1g/100mL FW in weight control diet beverage. The level of 2.0-2.3g/100g FW of inulin was found in beverage with different flavours, soybean milk and fruit juice. For semi-solid food, cream yoghurt, inulin at 3.9± 1.1g/100g FW was found. A serving of most products contributes inulin at 11-33% of the recommended daily intake of dietary fibre. PMID:26433294

  9. Health claims in the labelling and marketing of food products:

    PubMed Central

    Asp, Nils-Georg; Bryngelsson, Susanne

    2007-01-01

    Since 1990 certain health claims in the labelling and marketing of food products have been allowed in Sweden within the food sector's Code of Practice. The rules were developed in close dialogue with the authorities. The legal basis was a decision by the authorities not to apply the medicinal products’ legislation to “foods normally found on the dinner table” provided the rules defined in the Code were followed. The Code of Practice lists nine well-established diet–health relationships eligible for generic disease risk reduction claims in two steps and general rules regarding nutrient function claims. Since 2001, there has also been the possibility for using “product-specific physiological claims (PFP)”, subject to premarketing evaluation of the scientific dossier supporting the claim. The scientific documentation has been approved for 10 products with PFP, and another 15 products have been found to fulfil the Code's criteria for “low glycaemic index”. In the third edition of the Code, active since 2004, conditions in terms of nutritional composition were set, i.e. “nutrient profiles”, with a general reference to the Swedish National Food Administration's regulation on the use of a particular symbol, i.e. the keyhole symbol. Applying the Swedish Code of practice has provided experience useful in the implementation of the European Regulation on nutrition and health claims made on foods, effective from 2007.

  10. Temporal and spatial prediction of radiocaesium transfer to food products.

    PubMed

    Gillett, A G; Crout, N M; Absalom, J P; Wright, S M; Young, S D; Howard, B J; Barnett, C L; McGrath, S P; Beresford, N A; Voigt, G

    2001-09-01

    A recently developed semi-mechanistic temporal model is used to predict food product radiocaesium activity concentrations using soil characteristics available from spatial soil databases (exchangeable K, pH, percentage clay and percentage organic matter content). A raster database of soil characteristics, radiocaesium deposition, and crop production data has been developed for England and Wales and used to predict the spatial and temporal pattern of food product radiocaesium activity concentrations (Bq/kg). By combining these predictions with spatial data for agricultural production, an area's output of radiocaesium can also be estimated, we term this flux (Bq/year per unit area). Model predictions have been compared to observed data for radiocaesium contamination of cow milk in regions of England and Wales which received relatively high levels of fallout from the 1986 Chernobyl accident (Gwynedd and Cumbria). The model accounts for 56% and 80% of the observed variation in cow milk activity concentration for Gwynedd and Cumbria, respectively. Illustrative spatial results are presented and suggest that in terms of food product contamination areas in the North and West of England and Wales are those most vulnerable to radiocaesium deposition. When vulnerability is assessed using flux the spatial pattern is more complex and depends upon food product. PMID:11783852

  11. Alpha1-antitrypsin suppresses TNF-alpha and MMP-12 production by cigarette smoke-stimulated macrophages.

    PubMed

    Churg, Andrew; Wang, Xiaoshan; Wang, Rong D; Meixner, Scott C; Pryzdial, Edward L G; Wright, Joanne L

    2007-08-01

    We have previously observed that mice exposed to cigarette smoke and treated with exogenous alpha(1)-antitrypsin (A1AT) were protected against the development of emphysema and against smoke-induced increases in serum TNF-alpha. To investigate possible mechanisms behind this latter observation, we cultured alveolar macrophages lavaged from C57 mice. Smoke-conditioned medium caused alveolar macrophages to increase secretion of macrophage metalloelastase (MMP-12) and TNF-alpha, and this effect was suppressed in a dose-response fashion by addition of A1AT. Macrophages from animals exposed to smoke in vivo and then lavaged also failed to increase MMP-12 and TNF-alpha secretion when the animals were pretreated with A1AT. Because proteinase activated receptor-1 (PAR-1) is known to control MMP-12 release, macrophages were treated with the G protein-coupled receptor inhibitor, pertussis toxin; this suppressed both TNF-alpha and MMP-12 release, while a PAR-1 agonist (TRAP) increased TNF-alpha and MMP-12 release. Smoke-conditioned medium caused increased release of the prothrombin activator, tissue factor, from macrophages. Hirudin, a thrombin inhibitor, and aprotinin, an inhibitor of plasmin, reduced smoke-mediated TNF-alpha and MMP-12 release, and A1AT inhibited both plasmin and thrombin activity in a cell-free functional assay. These findings extend our previous suggestion that TNF-alpha production by alveolar macrophages is related to MMP-12 secretion. They also suggest that A1AT can inhibit thrombin and plasmin in blood constituents that leak into the lung after smoke exposure, thereby preventing PAR-1 activation and MMP-12/TNF-alpha release, and decreasing smoke-mediated inflammatory cell influx. PMID:17395890

  12. Human health problems associated with current agricultural food production.

    PubMed

    Bhat, Ramesh V

    2008-01-01

    Scientific and technological developments in the agricultural sectors in the recent past has resulted in increased food production and at the same time led to certain public health concerns. Unseasonal rains at the time of harvest and improper post harvest technology often results in agricultural commodities being contaminated with certain fungi and results in the production of mycotoxins. Consumption of such commodities has resulted in human disease outbreaks. Naturally occurring toxins, inherently present in foods and either consumed as such or mixed up with grains, had been responsible for disease outbreaks. Other possible causes of health concern include the application of various agrochemicals such as pesticides and the use of antibiotics in aquaculture and veterinary practices. Foodborne pathogens entering the food chain during both traditional and organic agriculture pose a challenge to public health. Modern biotechnology, producing genetically modified foods, if not regulated appropriately could pose dangers to human health. Use of various integrated food management systems like the Hazard Analysis and critical control system approach for risk prevention, monitoring and control of food hazards are being emphasized with globalization to minimise the danger posed to human health from improper agricultural practices. PMID:18296310

  13. Phenotypic characterization of Salmonella isolated from food production environments associated with low-water activity foods.

    PubMed

    Finn, Sarah; Hinton, Jay C D; McClure, Peter; Amézquita, Aléjandro; Martins, Marta; Fanning, Séamus

    2013-09-01

    Salmonella can survive for extended periods of time in low-moisture environments posing a challenge for modern food production. This dangerous pathogen must be controlled throughout the production chain with a minimal risk of dissemination. Limited information is currently available describing the behavior and characteristics of this important zoonotic foodborne bacterium in low-moisture food production environments and in food. In our study, the phenotypes related to low-moisture survival of 46 Salmonella isolates were examined. Most of the isolates in the collection could form biofilms under defined laboratory conditions, with 57% being positive for curli fimbriae production and 75% of the collection positive for cellulose production, which are both linked with stronger biofilm formation. Biocides in the factory environment to manage hygiene were found to be most effective against planktonic cells but less so when the same bacteria were surface dried or present as a biofilm. Cellulose-producing isolates were better survivors when exposed to a biocide compared with cellulose-negative isolates. Examination of Salmonella growth of these 18 serotypes in NaCl, KCl, and glycerol found that glycerol was the least inhibitory of these three humectants. We identified a significant correlation between the ability to survive in glycerol and the ability to survive in KCl and biofilm formation, which may be important for food safety and the protection of public health. PMID:23992493

  14. Food, livestock production, energy, climate change, and health.

    PubMed

    McMichael, Anthony J; Powles, John W; Butler, Colin D; Uauy, Ricardo

    2007-10-01

    Food provides energy and nutrients, but its acquisition requires energy expenditure. In post-hunter-gatherer societies, extra-somatic energy has greatly expanded and intensified the catching, gathering, and production of food. Modern relations between energy, food, and health are very complex, raising serious, high-level policy challenges. Together with persistent widespread under-nutrition, over-nutrition (and sedentarism) is causing obesity and associated serious health consequences. Worldwide, agricultural activity, especially livestock production, accounts for about a fifth of total greenhouse-gas emissions, thus contributing to climate change and its adverse health consequences, including the threat to food yields in many regions. Particular policy attention should be paid to the health risks posed by the rapid worldwide growth in meat consumption, both by exacerbating climate change and by directly contributing to certain diseases. To prevent increased greenhouse-gas emissions from this production sector, both the average worldwide consumption level of animal products and the intensity of emissions from livestock production must be reduced. An international contraction and convergence strategy offers a feasible route to such a goal. The current global average meat consumption is 100 g per person per day, with about a ten-fold variation between high-consuming and low-consuming populations. 90 g per day is proposed as a working global target, shared more evenly, with not more than 50 g per day coming from red meat from ruminants (ie, cattle, sheep, goats, and other digastric grazers). PMID:17868818

  15. Problems of toxicants in marine food products

    PubMed Central

    Bagnis, R.; Berglund, F.; Elias, P. S.; van Esch, G. J.; Halstead, B. W.; Kojima, Kohei

    1970-01-01

    The expansion of marine fisheries into tropical waters, which is now occurring, will increase the risks of widespread poisonings because of the abundance of biotoxins in warm-water organisms. However, toxic marine organisms are not only a health hazard but also a possible source of new pharmaceutical products. A classification of marine intoxicants is given in this paper with special reference to the oral biotoxins which will be of primary concern in the expansion of warm-water fisheries. The biotoxins are both invertebrate (e.g., molluscs, arthropods) and vertebrate (mostly fishes) in origin. Biotoxications of vertebrate origin may be caused by the muscles, the gonads or the blood of certain fishes or by special poison glands not equipped with traumagenic devices. (Venomous fishes, having poison glands and traumagenic spines, etc., are of no direct concern as oral intoxicants.) The ichthyosarcotoxic fishes, in which the flesh is poisonous, appear to constitute the most significant health hazard. A list of fishes reported as causing ciguatera poisoning (one of the most serious and widespread forms of ichthyosarcotoxism) is included in this paper. PMID:4908418

  16. The response of smoke detectors to pyrolysis and combustion products from aircraft interior materials

    NASA Technical Reports Server (NTRS)

    Mckee, R. G.; Alvares, N. J.

    1976-01-01

    The following projects were completed as part of the effort to develop and test economically feasible fire-resistant materials for interior furnishings of aircraft as well as detectors of incipient fires in passenger and cargo compartments: (1) determination of the sensitivity of various contemporary gas and smoke detectors to pyrolysis and combustion products from materials commonly used in aircraft interiors and from materials that may be used in the future, (2) assessment of the environmental limitations to detector sensitivity and reliability. The tests were conducted on three groups of materials by exposure to the following three sources of exposure: radiant and Meeker burner flame, heated coil, and radiant source only. The first test series used radiant heat and flame exposures on easily obtainable test materials. Next, four materials were selected from the first group and exposed to an incandescent coil to provide the conditions for smoldering combustion. Finally, radiant heat exposures were used on advanced materials that are not readily available.

  17. Smoke Mask

    NASA Technical Reports Server (NTRS)

    2003-01-01

    Smoke inhalation injury from the noxious products of fire combustion accounts for as much as 80 percent of fire-related deaths in the United States. Many of these deaths are preventable. Smoke Mask, Inc. (SMI), of Myrtle Beach, South Carolina, is working to decrease these casualties with its line of life safety devices. The SMI personal escape hood and the Guardian Filtration System provide respiratory protection that enables people to escape from hazardous and unsafe conditions. The breathing filter technology utilized in the products is specifically designed to supply breathable air for 20 minutes. In emergencies, 20 minutes can mean the difference between life and death.

  18. The global potential of local peri-urban food production

    NASA Astrophysics Data System (ADS)

    Kriewald, Steffen; Garcia Cantu Ros, Anselmo; Sterzel, Till; Kropp, Jürgen P.

    2013-04-01

    One big challenge for the rest of the 21st century will be the massive urbanisation. It is expected that more than 7 out of 10 persons will live in a city by the year 2050. Crucial developments towards a sustainable future will therefore take place in cities. One important approach for a sustainable city development is to re-localize food production and to close urban nutrient cycles through better waste management. The re-location of food production avoids CO2 emissions from transportation of food to cities and can also generate income for inhabitants. Cities are by definition locations where fertility accumulates. As cities are often built along rivers, their soils are often fertile. Furthermore, labour force and the possibility of producing fertilizer from human fecal matter within the city promises sustainable nutrients cycles. Although urban and peri-urban agriculture can be found in many cities worldwide and already have a substantial contribution to food supply, it has not jet been comprehensibly structured by research. We combine several worldwide data sets to determine the supply of cities with regional food production, where regional is defined as a production that occurs very close to the consumption within the peri-urban area. Therefore, urban areas are not defined by administrative boundaries but by connected built-up urban areas, and peri-urban area by the surrounding area with the same size multiplied with a scaling parameter. Both together accumulate to an urban-bio-region (UBR). With regard to national food consumption, a linear program achieves the best possible yield on agricultural areas and allows the computation of the fraction of population, which can be nourished. Additionally, several climate scenarios and different dietary patterns were considered. To close the gap between single case studies and to provide a quantitative overview of the global potential of peri-urban food production we used high resolution land-use data Global Land Cover

  19. 21 CFR 20.2 - Production of records by Food and Drug Administration employees.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Production of records by Food and Drug Administration employees. 20.2 Section 20.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND... records by Food and Drug Administration employees. (a) Any request for records of the Food and...

  20. Primary-Grade Students' Knowledge and Thinking about Food Production and the Origins of Common Foods

    ERIC Educational Resources Information Center

    Brophy, Jere; Alleman, Janet; O'Mahony, Carolyn

    2003-01-01

    Individual interviews were conducted with 96 K-3 students, stratified according to grade level, achievement level, and gender. The students were asked to explain land-to-hand progressions involved in bringing several common foods to our tables, identify products derived from common farm animals, explain why a pound of cereal costs more than a…

  1. Association of electronic cigarette use with initiation of combustible tobacco product smoking in early adolescence

    PubMed Central

    Leventhal, Adam M.; Strong, David R.; Kirkpatrick, Matthew G.; Unger, Jennifer B.; Sussman, Steve; Riggs, Nathaniel R.; Stone, Matthew D.; Khoddam, Rubin; Samet, Jonathan M.; Audrain-McGovern, Janet

    2016-01-01

    Importance Exposure to nicotine in electronic (e-) cigarettes is common among adolescents who report never having smoked combustible tobacco. Objectives To evaluate whether e-cigarette ever-use among 14-year-olds who have never tried combustible tobacco is associated with risk of initiating use of three combustible tobacco products (i.e., cigarettes, cigars, and hookah). Design Longitudinal repeated assessment of a school-based cohort at baseline (fall 2013, 9th grade, Mean age=14.1) and 6-month (spring 2014, 9th grade) and 12-month (fall 2014, 10th grade) follow-ups. Setting and Participants Ten public high schools in Los Angeles, CA were recruited through convenience sampling. Participants were students who reported never using combustible tobacco at baseline and underwent follow-up assessment (N=2,530). At each time point, students completed self-report surveys during in-classroom data collections. Exposure Self-report of e-cigarette ever-use (yes/no) at baseline. Main Outcome Measures Six- and 12-month follow-up reports of use of each of the following tobacco products within the prior 6 months: (1) any combustible tobacco product (yes/no); (2) combustible cigarettes (yes/no), (3) cigars (yes/no); (4) hookah (yes/no); and (5) number of combustible tobacco products (range: 0–3). Results Past 6-month use of any combustible tobacco product was more frequent in baseline e-cigarette ever-users (N=222) than never-users (N=2,308) at the 6-month (30.7% vs. 8.1%, % difference [95% CI]=22.7[16.4, 28.9]) and 12-month (25.2% vs. 9.3%, % difference [95% CI]= 15.9[10.0, 21.8]) follow-ups. Baseline ever e-cigarette use was associated with greater likelihood of combustible tobacco use averaged across the two follow-ups in unadjusted analyses (OR[95% CI]=4.27[3.19, 5.71]) and in analyses adjusted for sociodemographic, environmental, and intrapersonal risk factors for smoking (OR[95% CI]=2.73[2.00, 3.73]). Product-specific analyses showed that baseline e-cigarette ever-use was

  2. Food Production Worker. Dietetic Support Personnel Achievement Test.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater.

    This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food production worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; hygiene and…

  3. Using membrane transporters to improve crops for sustainable food production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    With the global population predicted to grow by at least 25% by 2050, the need for sustainable production of nutritious foods is critical for human and environmental well-being. Recent advances show that specialized plant membrane transporters can be utilized to enhance yields of staple crops, incre...

  4. Food Production, Management, and Services. Baking. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Gibson, LeRoy

    These instructional materials are intended for a course on food production, management, and services involved in baking. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 13 references; and a…

  5. Standardized Curriculum for Food Production, Management and Services.

    ERIC Educational Resources Information Center

    Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education.

    Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

  6. Food Management, Production and Services: Scope and Sequence.

    ERIC Educational Resources Information Center

    Nashville - Davidson County Metropolitan Public Schools, TN.

    This guide, which was written as an initial step in the development of a systemwide articulated curriculum sequence for all vocational programs within the Metropolitan Nashville Public School System, outlines the suggested scope and sequence of a 2- or 3-year program in food management, production, and services. The guide consists of a course…

  7. Microwave sensing of quality attributes of agricultural and food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Microwave sensors for real-time characterization of agricultural and food products have become viable solutions with recent advances in the development of calibration methods and the availability of inexpensive microwave components. The examples shown here for grain, seed, and in-shell peanuts indic...

  8. Food Production, Management and Services: Management. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Palan, Earl; Barrera, Janet

    This food production, management, and services teacher guide contains eight units: (1) orientation; (2) tools and functions of management; (3) cost controls; (4) keeping records; (5) purchasing and receiving; (6) storing and issuing; (7) personnel management; and (8) human relations. Suggestions are included to increase reinforcement of the…

  9. Food Production, Management and Services: Service. Teacher Edition. Second Edition.

    ERIC Educational Resources Information Center

    Palan, Earl

    This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

  10. Preface: Biocatalysis and Biotechnology for Functional Foods and Industrial Products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This book was assembled with the intent of bringing together current advances and in-depth review of biocatalysis and biotechnology with emphasis on functional foods and industrial products. Biocatalysis and biotechnology defined in this book include enzyme catalysis, biotransformation, bioconversi...

  11. Genetic improvement of drought tolerance for productivity and food safety

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Production losses in agriculture during extended or severe drought episodes can be significant. Among a number of important food crops in the U.S. and many regions of the world, peanut is an important legume that is a rich source for oil, proteins, and vitamins. Drought can negatively affect yield...

  12. Food Management, Production, and Service. Occupational Competency Analysis Profile.

    ERIC Educational Resources Information Center

    Ohio State Univ., Columbus. Vocational Instructional Materials Lab.

    This Food Management, Production, and Service Occupational Competency Analysis Profile (OCAP) is one of a series of competency lists, verified by expert workers, that have evolved from a modified DACUM (Developing a Curriculum) job analysis process involving business, industry, labor, and community agency representatives from throughout Ohio. This…

  13. Effect of an inhaled glucocorticoid on reactive oxygen species production by bronchoalveolar lavage cells from smoking COPD patients.

    PubMed Central

    Verhoeven, G T; Wijkhuijs, A J; Hooijkaas, H; Hoogsteden, H C; Sluiter, W

    2000-01-01

    Oxidative stress in the lung is important in the pathogenesis of COPD. Published data indicate that glucocorticoids inhibit blood cells in their capacity to produce reactive oxygen species (ROS). We investigated the effect of Fluticasone propionate (FP) on the ROS production capabilities of pulmonary cells. Bronchoalveolar lavage (BAL) was performed in smoking COPD patients, before and after a six month, placebo-controlled treatment with FP. BAL cells were stimulated with phorbol myristrate acetate (PMA) alone, and together with superoxide dismutase (SOD). From kinetic plots of ferricytochrome-c conversion we calculated the maximal rate of superoxide production: V(max). We also examined BAL cell subsets and performed correlation analyses on ROS production and relevant clinical determinants. Paired results were obtained from 6 FP- and 9 placebo-treated patients. No significant change of V(max) was found in both patient groups. Also BAL cellularity was unchanged. Correlation analyses showed a significant (inverse) association of V(max) with the number of cigarettes smoked per day. We concluded that a potent inhaled glucocorticoid had no effect on the ROS production capability of BAL cells from smoking COPD patients. Apparently, heavy smoking impaired the ability of alveolar macrophages to produce ROS, which was not further decreased by FP. PMID:10958384

  14. Potential hypersensitivity due to the food or food additive content of medicinal products in Spain.

    PubMed

    Audicana Berasategui, M T; Barasona Villarejo, M J; Corominas Sánchez, M; De Barrio Fernández, M; García Avilés, M C; García Robaina, J C; Gastaminza Lasarte, G; Laguna Martínez, J J; Lobera Labairu, T; López San Martín, M; Martín Lázaro, J; Moreno Rodilla, E; Ortega Rodríguez, N; Torres Jaén, M J

    2011-01-01

    The Drug Allergy Committee of the Spanish Society of Allergology and Clinical Immunology reviewed the allergenic potential of several substances of food origin that are found in the composition of some drugs. Despite recent legislation on labeling, many labels do not clearly state whether the drug contains raw material (active ingredients, excipient, or other manufacturing intermediate) with an origin in any of the substances in the list of the 14 groups of food allergens that are subject to mandatory declaration. The objective of legislation is that the drug package, the Summary of Product Characteristics, and the patient information leaflet clearly state the food content in order to improve the safety of allergic patients. Therefore, any food or allergen derivative that must be declared should be clearly stated on the drug label. Of all the evaluated products, egg and milk derivatives are the most frequently discussed in literature reviews. The natural or synthetic origin of potentially allergenic substances such as lysozyme, casein, lactose, albumin, phosphatide, and aromatic essences should be clearly stated. Providing this information has 2 clear advantages. First, allergic reactions to drugs in patients with food allergy could be avoided (if the substances have a natural origin). Second, prescription would improve by not restricting drugs containing synthetic substances (which do not usually induce allergic reactions). PMID:22312932

  15. ISS as testbed towards food production on the Moon

    NASA Astrophysics Data System (ADS)

    Kuebler, Ulrich; Thallemer, Axel; Kern, Peter; Schwarzwaelder, Achim

    Almost all major space faring nations are presently investigating concepts for the exploration of extra terrestrial planetary bodies, including Earth's Moon and Mars. One major objective to sustain any human exploration plans will be the provision of fresh food. Even if a delivery from Earth to Moon is still possible with regular preservation techniques as for the international space station, there will be a big psychological impact from the ability to grow fresh food on a Moon Basis. Various architectural and agricultural concepts have been proposed. A comprehensive summary of the related requirements and constraints shall be presented as a baseline for further studies. One presently unknown constraint is the question of the gravity threshold for the genetic stability of plants or more specifically the level of gravity which is needed for normal growth and reproduction of plants. This paper shall focus on a roadmap towards a food production facility a planetary surface using the International Space Station as a test bed. Presented will be 1.) The concept of a Food Research Rotor for the artificial gravity facility EMCS. This Rotor shall allow the investigation into the gravity dependence of growth and reproduction of nutritionally relevant plants like radishes, tomatoes, bell peppers or lettuce. An important answer from this research could be if the Moon Gravity of 1/6g is sufficient for a vegetative food production or if additional artificial gravity is needed for a Moon Greenhouse. 2.) An inflatable demonstrator for ATV as scaled down version of a proposed planetary greenhouse

  16. Using the SPEI to Estimate Food Production in East Africa

    NASA Astrophysics Data System (ADS)

    Husak, G. J.; Hobbins, M.; Verdin, J. P.; Peterson, P.; Funk, C. C.

    2015-12-01

    The Famine Early Warning Systems Network (FEWS NET) monitors critical environmental variables that impact food production in developing countries. Due to a sparse network of observations in the developing world, many of these variables are estimated using remotely sensed data. As scientists develop new techniques to leverage available observations and remotely sensed information there are opportunities to create products that identify the environmental conditions that stress agriculture and reduce food production. FEWS NET pioneered the development of the Climate Hazards Group InfraRed Precipitation with stations (CHIRPS) dataset, to estimate precipitation and monitor growing conditions throughout the world. These data are used to drive land surface models, hydrologic models and basic crop models among others. A new dataset estimating the reference evapotranspiration (ET0) has been developed using inputs from the ERA-Interim GCM. This ET0 dataset stretches back to 1981, allowing for a long-term record, stretching many seasons and drought events. Combining the CHIRPS data to estimate water availability and the ET0 data to estimate evaporative demand, one can estimate the approximate water gap (surplus or deficit) over a specific time period. Normalizing this difference creates the Standardized Precipitation Evapotranspiration Index (SPEI), which presents these gaps in comparison to the historical record for a specific location and accumulation period. In this study we evaluate the SPEI as a tool to estimate crop yields for different regions of Kenya. Identifying the critical time of analysis for the SPEI is the first step in building a relationship between the water gap and food production. Once this critical period is identified, we look at the predictability of food production using the SPEI, and assess the utility of it for monitoring food security, with the goal of incorporating the SPEI in the standard monitoring suite of FEWS NET tools.

  17. Climatic Extremes and Food Grain Production in India

    NASA Astrophysics Data System (ADS)

    A, A.; Mishra, V.

    2015-12-01

    Climate change is likely to affect food and water security in India. India has witnessed tremendous growth in its food production after the green revolution. However, during the recent decades the food grain yields were significantly affected by the extreme climate and weather events. Air temperature and associated extreme events (number of hot days and hot nights, heat waves) increased significantly during the last 50 years in the majority of India. More remarkably, a substantial increase in mean and extreme temperatures was observed during the winter season in India. On the other hand, India witnessed extreme flood and drought events that have become frequent during the past few decades. Extreme rainfall during the non-monsoon season adversely affected the food grain yields and results in tremendous losses in several parts of the country. Here we evaluate the changes in hydroclimatic extremes and its linkage with the food grain production in India. We use observed food grain yield data for the period of 1980-2012 at district level. We understand the linkages between food grain yield and crop phenology obtained from the high resolution leaf area index and NDVI datasets from satellites. We used long-term observed data of daily precipitation and maximum and minimum temperatures to evaluate changes in the extreme events. We use statistical models to develop relationships between crop yields, mean and extreme temperatures for various crops to understand the sensitivity of these crops towards changing climatic conditions. We find that some of the major crop types and predominant crop growing areas have shown a significant sensitivity towards changes in extreme climatic conditions in India.

  18. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    PubMed Central

    Kapelko, Magdalena; Lansink, Alfons Oude; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change. PMID:26057878

  19. [Smoking and smoking weaning].

    PubMed

    Gutzwiller, F; Bucher, H

    1994-10-01

    Stop-smoking counselling is a challenging task in primary health care, its efficacy being often underestimated by the physician. Health care physicians are not very inclined to advise their smoking patients to stop smoking and give specific counselling. This is in contradiction with the expectations of more than two thirds of the smoking patients, who expect their physicians to help them. The present article discusses the therapeutical methods for stop-smoking counselling in primary health care. In particular, the article illustrates the importance for this support (including the possibilities for nicotin substitution in the weaning stage). PMID:7839325

  20. Composition of Plant Sterols and Stanols in Supplemented Food Products.

    PubMed

    Moreau, Robert A

    2015-01-01

    All fruits, vegetables, grains and other plant materials contain small amounts of plant sterols, which are essential for the function of the biological membranes in living cells. The average human consumption of plant sterols has been estimated to be about 150-350 mg/day and trace amounts of stanols (which are defined as saturated sterols such as sitostanol), but this number varies regionally and is higher for vegetarians. When consumed in the diet, plant sterols reduce the levels of serum cholesterol. In 1995 the first functional food product, Benecol spread (enriched in plant stanol fatty acid esters), was developed by Raisio and marketed, first in Finland and then globally. Since then many other functional food products have been developed and are now available globally. In addition to stanol esters, other functional food products contain plant sterol esters and/or free (unesterified) plant sterols and stanols. In essentially all of the current functional foods that are enriched in sterols and stanols, the feedstock from which the sterols and stanols are obtained is either tall oil (a byproduct/coproduct of the pulping of pine wood) or vegetable oil deodorizer distillate (a byproduct/coproduct of the refining of vegetable oils). PMID:25942633

  1. Production of degradable polymers from food-waste streams

    SciTech Connect

    Tsai, S.P.: Coleman, R.D.; Bonsignore, P.V.; Moon, S.H.

    1992-07-01

    In the United States, billions of pounds of cheese whey permeate and approximately 10 billion pounds of potatoes processed each year are typically discarded or sold as cattle feed at $3{endash}6/ton; moreover, the transportation required for these means of disposal can be expensive. As a potential solution to this economic and environmental problem, Argonne National Laboratory is developing technology that: Biologically converts existing food-processing waste streams into lactic acid and uses lactic acid for making environmentally safe, degradable polylactic acid (PLA) and modified PLA plastics and coatings. An Argonne process for biologically converting high-carbohydrate food waste will not only help to solve a waste problem for the food industry, but will also save energy and be economically attractive. Although the initial substrate for Argonne`s process development is potato by-product, the process can be adapted to convert other food wastes, as well as corn starch, to lactic acid. Proprietary technology for biologically converting greater than 90% of the starch in potato wastes to glucose has been developed. Glucose and other products of starch hydrolysis are subsequently fermented by bacteria that produce lactic acid. The lactic acid is recovered, concentrated, and further purified to a polymer-grade product.

  2. Production of degradable polymers from food-waste streams

    SciTech Connect

    Tsai, S.P.: Coleman, R.D.; Bonsignore, P.V.; Moon, S.H.

    1992-01-01

    In the United States, billions of pounds of cheese whey permeate and approximately 10 billion pounds of potatoes processed each year are typically discarded or sold as cattle feed at $3{endash}6/ton; moreover, the transportation required for these means of disposal can be expensive. As a potential solution to this economic and environmental problem, Argonne National Laboratory is developing technology that: Biologically converts existing food-processing waste streams into lactic acid and uses lactic acid for making environmentally safe, degradable polylactic acid (PLA) and modified PLA plastics and coatings. An Argonne process for biologically converting high-carbohydrate food waste will not only help to solve a waste problem for the food industry, but will also save energy and be economically attractive. Although the initial substrate for Argonne's process development is potato by-product, the process can be adapted to convert other food wastes, as well as corn starch, to lactic acid. Proprietary technology for biologically converting greater than 90% of the starch in potato wastes to glucose has been developed. Glucose and other products of starch hydrolysis are subsequently fermented by bacteria that produce lactic acid. The lactic acid is recovered, concentrated, and further purified to a polymer-grade product.

  3. Quality control throughout the production process of infant food.

    PubMed

    Hamrin, Pia; Hoeft, Birgit

    2012-01-01

    The manufacture of infant food is a highly complex process and needs an effective quality control beyond classical in-process parameters and a final microbiological analysis. To ensure a safe end -product, various tools, such as the Hazard Analysis Critical Control Points (HACCP), have been developed to facilitate the management of food safety. Every single infant formula ingredient must have an excellent quality and safety approach because even if an ingredient is used in very small quantities in a single product, serious consequences may arise if the quality and product safety are not taken seriously by the ingredient manufacturer. The purpose of this article was twofold: firstly, to briefly describe existing Quality Management Systems and, secondly, to highlight the consequences of non-quality. PMID:22699770

  4. Empirical characterisation of ranges of mainstream smoke toxicant yields from contemporary cigarette products using quantile regression methodology.

    PubMed

    Camacho, Oscar M; Eldridge, Alison; Proctor, Christopher J; McAdam, Kevin

    2015-08-01

    Approximately 100 toxicants have been identified in cigarette smoke, to which exposure has been linked to a range of serious diseases in smokers. Smoking machines have been used to quantify toxicant emissions from cigarettes for regulatory reporting. The World Health Organization Study Group on Tobacco Product Regulation has proposed a regulatory scenario to identify median values for toxicants found in commercially available products, which could be used to set mandated limits on smoke emissions. We present an alternative approach, which used quantile regression to estimate reference percentiles to help contextualise the toxicant yields of commercially available products with respect to a reference analyte, such as tar or nicotine. To illustrate this approach we examined four toxicants (acetone, N'-nitrosoanatabine, phenol and pyridine) with respect to tar, and explored International Organization for Standardization (ISO) and Health Canada Intense (HCI) regimes. We compared this approach with other methods for assessing toxicants in cigarette smoke, such as ratios to nicotine or tar, and linear regression. We concluded that the quantile regression approach effectively represented data distributions across toxicants for both ISO and HCI regimes. This method provides robust, transparent and intuitive percentile estimates in relation to any desired reference value within the data space. PMID:26021184

  5. United States Food and Drug Administration Product Label Changes.

    PubMed

    Kircik, Leon; Sung, Julie C; Stein-Gold, Linda; Goldenberg, Gary

    2016-01-01

    Once a drug has been approved by the United States Food and Drug Administration and is on the market, the Food and Drug Administration communicates new safety information through product label changes. Most of these label changes occur after a spontaneous report to either the drug manufacturing companies or the Food and Drug Administration MedWatch program. As a result, 400 to 500 label changes occur every year. Actinic keratosis treatments exemplify the commonality of label changes throughout the postmarket course of a drug. Diclofenac gel, 5-fluorouracil cream, imiquimod, and ingenol mebutate are examples of actinic keratosis treatments that have all undergone at least one label revision. With the current system of spontaneous reports leading to numerous label changes, each occurrence does not necessarily signify a radical change in the safety of a drug. PMID:26962391

  6. United States Food and Drug Administration Product Label Changes

    PubMed Central

    Sung, Julie C.; Stein-Gold, Linda; Goldenberg, Gary

    2016-01-01

    Once a drug has been approved by the United States Food and Drug Administration and is on the market, the Food and Drug Administration communicates new safety information through product label changes. Most of these label changes occur after a spontaneous report to either the drug manufacturing companies or the Food and Drug Administration MedWatch program. As a result, 400 to 500 label changes occur every year. Actinic keratosis treatments exemplify the commonality of label changes throughout the postmarket course of a drug. Diclofenac gel, 5-fluorouracil cream, imiquimod, and ingenol mebutate are examples of actinic keratosis treatments that have all undergone at least one label revision. With the current system of spontaneous reports leading to numerous label changes, each occurrence does not necessarily signify a radical change in the safety of a drug. PMID:26962391

  7. Determination of egg proteins in food products by enzyme immunoassay.

    PubMed

    Yeung, J M; Newsome, W H; Abbott, M A

    2000-01-01

    An enzyme-linked immunosorbent assay (ELISA) was developed to determine the presence of egg proteins in foods. The polyclonal antibodies developed were specific to whole egg proteins and did not cross-react with any of the 38 nuts, legumes, or other common food ingredients tested. The concentrations of egg proteins that will inhibit 50% of antibody-antigen binding, IC50, were 3-7 ng/mL, and the linear range was 0.5-62.5 ng/mL. The detection limit was 0.2 ppm for various foods. Recoveries ranged from 67 to 96%. The intra- and inter-assay coefficients of variation in this procedure were 10-13% for ice cream spiked at 0.8 and 1.6 ppm. The ELISA has been applied to ice creams, noodles, pasta, and breads. Egg proteins were identified in all declared egg products, and no false positives were found. PMID:10693015

  8. Biomass energy crop production versus food crop production in the Caribbean

    SciTech Connect

    Sammuels, G.

    1983-12-01

    The Caribbean countries have traditionally grown sugar cane, coffee and bananas as major agriculture export crops. Food crop production was sufficient in most cases for domestic consumption. In recent years powerful social and economic changes of increasing population, industrial development and higher living standards have placed pressure on local governments to provide food, clothing, shelter and energy. Energy that is mainly supplied by imported oil. Biomass, primarily as sugar cane, can provide a solution, either partial or total, to the problem. Unfortunately, the arable land area for the majority of the countries is limited. Food crop production is needed for local consumption and export. Possible energy crop production to provide local needs will place an increasing demand on arable land. The objective of this paper is to present the scope of food versus energy crop production and a suggested renewable energy crop program to help achieve a balance within the limited land resources of the Caribbean.

  9. Candy cigarettes: do they encourage children's smoking?

    PubMed

    Klein, J D; Forehand, B; Oliveri, J; Patterson, C J; Kupersmidt, J B; Strecher, V

    1992-01-01

    Candy and bubble gum cigarettes are packaged to resemble cigarette brands, and so they may encourage young children to smoke. Two studies of the role of these products in the development of children's attitudes and behaviors toward smoking were conducted. In the first study, six focus group interviews were conducted with 25 children in three age groups (4 through 5, 6 through 8, and 9 through 11 years old). Children in each group were shown five candy and snack foods and asked about their opinions and experiences with each item. In the second study, 195 seventh-grade students in a southeastern city school system were surveyed about their cigarette smoking and candy cigarette use. In the focus groups, candy cigarettes were recognized by most children. Young children played with the candy cigarettes more than with other candy or snack items and made general references to smoking behaviors. Older children made favorable references to smoking behavior; most knew which stores sold candy cigarettes, and many had chosen to buy and use these items, despite parental disapproval. Candy cigarettes may play a role in the development of children's attitudes toward smoking as an acceptable, favorable, or normative behavior. Elimination of these products should be part of efforts to prevent initiation of smoking by children. PMID:1728016

  10. Cigarette smoke (CS) and nicotine delay neutrophil spontaneous death via suppressing production of diphosphoinositol pentakisphosphate

    PubMed Central

    Xu, Yuanfu; Li, Hongmei; Bajrami, Besnik; Kwak, Hyunjeong; Cao, Shannan; Liu, Peng; Zhou, Jiaxi; Zhou, Yuan; Zhu, Haiyan; Ye, Keqiang; Luo, Hongbo R.

    2013-01-01

    Diphosphoinositol pentakisphosphate (InsP7), a higher inositol phosphate containing energetic pyrophosphate bonds, is beginning to emerge as a key cellular signaling molecule. However, the various physiological and pathological processes that involve InsP7 are not completely understood. Here we report that cigarette smoke (CS) extract and nicotine reduce InsP7 levels in aging neutrophils. This subsequently leads to suppression of Akt deactivation, a causal mediator of neutrophil spontaneous death, and delayed neutrophil death. The effect of CS extract and nicotine on neutrophil death can be suppressed by either directly inhibiting the PtdIns(3,4,5)P3/Akt pathway, or increasing InsP7 levels via overexpression of InsP6K1, an inositol hexakisphosphate (InsP6) kinase responsible for InsP7 production in neutrophils. Delayed neutrophil death contributes to the pathogenesis of CS-induced chronic obstructive pulmonary disease. Therefore, disruption of InsP6K1 augments CS-induced neutrophil accumulation and lung damage. Taken together, these results suggest that CS and nicotine delay neutrophil spontaneous death by suppressing InsP7 production and consequently blocking Akt deactivation in aging neutrophils. Modifying neutrophil death via this pathway provides a strategy and therapeutic target for the treatment of tobacco-induced chronic obstructive pulmonary disease. PMID:23610437

  11. Food Production, Management, and Services Programs. Food Service Worker. Performance Objectives and Criterion-Referenced Test Items.

    ERIC Educational Resources Information Center

    Missouri Univ., Columbia. Instructional Materials Lab.

    To assist instructors in implementing Missouri's Vocational Instructional Management System into the Food Production, Management, and Services Programs, this guide sets forth the competencies identified and validated by occupational food service instructors and personnel from the food service industry. A minimum of two performance objectives per…

  12. Smoking, disease activity, permanent damage and dsDNA autoantibody production in patients with systemic lupus erythematosus.

    PubMed

    Ekblom-Kullberg, Susanne; Kautiainen, Hannu; Alha, Pirkko; Leirisalo-Repo, Marjatta; Miettinen, Aaro; Julkunen, Heikki

    2014-03-01

    The aim was to study the association of smoking with the activity and severity of systemic lupus erythematosus (SLE) and the production of antibodies to dsDNA. The study included 223 SLE patients attending the outpatient clinics at Helsinki University Central Hospital. The history of smoking was obtained by personal interview, and clinical data related to SLE by interview, clinical examination and chart review. The activity of SLE was assessed by the Systemic Lupus Erythematosus Disease Activity Index (SLEDAI) score and permanent damage by the SLICC/ACR score. Antibodies to dsDNA were determined by three ELISA assays, by the indirect immunofluorescence technique using Crithidia luciliae cells as substrates and by the Farr assay. There were no significant differences in the SLEDAI scores between current smokers (73 patients), ex-smokers (59) and never-smokers (91), though current smokers tended to have lower disease activity. The SLICC/ACR scores between the groups were practically equal. Current smokers had significantly lower levels of antibodies to dsDNA than ex- and never-smokers (p = 0.025). Our study suggests that cigarette smoke may have immunosuppressive effect on autoantibody production in patients with SLE. Permanent damage was not found to be associated with smoking. PMID:24170320

  13. Processing maize flour and corn meal food products

    PubMed Central

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  14. Processing maize flour and corn meal food products.

    PubMed

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  15. Phenolic content and antioxidant capacity in algal food products.

    PubMed

    Machu, Ludmila; Misurcova, Ladislava; Ambrozova, Jarmila Vavra; Orsavova, Jana; Mlcek, Jiri; Sochor, Jiri; Jurikova, Tunde

    2015-01-01

    The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols. PMID:25587787

  16. Predicting and preventing mold spoilage of food products.

    PubMed

    Dagnas, Stéphane; Membré, Jeanne-Marie

    2013-03-01

    This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management

  17. Using membrane transporters to improve crops for sustainable food production

    PubMed Central

    Schroeder, Julian I.; Delhaize, Emmanuel; Frommer, Wolf B.; Guerinot, Mary Lou; Harrison, Maria J.; Herrera-Estrella, Luis; Horie, Tomoaki; Kochian, Leon V.; Munns, Rana; Nishizawa, Naoko K.; Tsay, Yi-Fang; Sanders, Dale

    2013-01-01

    With the global population predicted to grow by at least 25 per cent by 2050, the need for sustainable production of nutritious foods is critical for human and environmental health. Recent advances show that specialized plant membrane transporters can be used to enhance yields of staple crops, increase nutrient content and increase resistance to key stresses, including salinity, pathogens and aluminium toxicity, which in turn could expand available arable land. PMID:23636397

  18. The safety and regulation of natural products used as foods and food ingredients.

    PubMed

    Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

    2011-10-01

    The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements. PMID:21821733

  19. Product reformulation in the food system to improve food safety. Evaluation of policy interventions.

    PubMed

    Marotta, Giuseppe; Simeone, Mariarosaria; Nazzaro, Concetta

    2014-03-01

    The objective of this study is to understand the level of attention that the consumer awards to a balanced diet and to product ingredients, with a twofold purpose: to understand whether food product reformulation can generate a competitive advantage for companies that practice it and to evaluate the most appropriate policy interventions to promote a healthy diet. Reformulation strategy, in the absence of binding rules, could be generated by consumers. Results from qualitative research and from empirical analysis have shown that the question of health is a latent demand influenced by two main factors: a general lack of information, and the marketing strategies adopted by companies which bring about an increase in the information asymmetry between producers and consumers. In the absence of binding rules, it is therefore necessary that the government implement information campaigns (food education) aimed at increasing knowledge regarding the effects of unhealthy ingredients, in order to inform and improve consumer choice. It is only by means of widespread information campaigns that food product reformulation can become a strategic variable and allow companies to gain a competitive advantage. This may lead to virtuous results in terms of reducing the social costs related to an unhealthy diet. PMID:24355908

  20. Is lactate an undervalued functional component of fermented food products?

    PubMed Central

    Garrote, Graciela L.; Abraham, Analía G.; Rumbo, Martín

    2015-01-01

    Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several key players of the immune system such as macrophages and dendritic cells, being able to modulate inflammatory activation of epithelial cells as well. Intraluminal levels of lactate derived from fermentative metabolism of lactobacilli have been shown to modulate inflammatory environment in intestinal mucosa. The molecular mechanisms responsible to these functions, including histone deacetylase dependent-modulation of gene expression and signaling through G-protein coupled receptors have started to be described. Since lactate is a major fermentation product of several bacterial families with probiotic properties, we here propose that it may contribute to some of the properties attributed to these microorganisms and in a larger view, to the properties of food products fermented by lactic acid bacteria. PMID:26150815

  1. Titanium Dioxide Nanoparticles in Food and Personal Care Products

    PubMed Central

    Weir, Alex; Westerhoff, Paul; Fabricius, Lars

    2012-01-01

    Titanium dioxide is a common additive in many food, personal care, and other consumer products used by people, which after use can enter the sewage system, and subsequently enter the environment as treated effluent discharged to surface waters or biosolids applied to agricultural land, incinerated wastes, or landfill solids. This study quantifies the amount of titanium in common food products, derives estimates of human exposure to dietary (nano-) TiO2, and discusses the impact of the nanoscale fraction of TiO2 entering the environment. The foods with the highest content of TiO2 included candies, sweets and chewing gums. Among personal care products, toothpastes and select sunscreens contained 1% to >10% titanium by weight. While some other crèmes contained titanium, despite being colored white, most shampoos, deodorants, and shaving creams contained the lowest levels of titanium (<0.01 μg/mg). For several high-consumption pharmaceuticals, the titanium content ranged from below the instrument detection limit (0.0001 μg Ti/mg) to a high of 0.014 μg Ti/mg. Electron microscopy and stability testing of food-grade TiO2 (E171) suggests that approximately 36% of the particles are less than 100 nm in at least one dimension and that it readily disperses in water as fairly stable colloids. However, filtration of water solubilized consumer products and personal care products indicated that less than 5% of the titanium was able to pass through 0.45 or 0.7 μm pores. Two white paints contained 110 μg Ti/mg while three sealants (i.e., prime coat paint) contained less titanium (25 to 40 μg Ti/mg). This research showed that while many white-colored products contained titanium, it was not a prerequisite. Although several of these product classes contained low amounts of titanium, their widespread use and disposal down the drain and eventually to WWTPs deserves attention. A Monte Carlo human exposure analysis to TiO2 through foods identified children as having the highest

  2. Environmental services coupled to food products and brands: food companies interests and on-farm accounting.

    PubMed

    Kempa, Daniela

    2013-09-01

    Much research has been carried out on governmental support of agri environmental measures (AEM). However, little is known about demands on and incentives from the commercial market for environmental contributions of the farmers. The factors farm structures, level of remuneration and legal framework have been thoroughly investigated. However, demands of the food industry for environmentally friendly goods(1) and their effects on farmers' decisions have not yet been analyzed. Leading companies in the food industry have observed an increasing consumer awareness and, due to higher competition, see an additional need to communicate environmental benefits which result from either organic production methods or agri-environmental measures. To address this research deficit, two case studies were carried out. The first case study is a survey aimed at the industrial food producers' demands with regards to the environmental performance of supplying farms. Concurrently, within a second survey farmers were questioned to find out what conditions are required to implement agri-environmental measures beyond cross compliance and document their environmental performance. This article presents the outcomes of the first case study. The results show that food companies have an interest in the documentation of environmental benefits of supplying farms for their marketing strategies. Provision of support by finance or contract-design is also seen as appropriate tool to promote an environmentally friendly production. In turn the food producers' demand and support for documented environmental services can have a positive influence on farmers' decisions for implementation and documentation of these services. Thus, the surveys provide essential findings for further development of documentation strategies for environmental benefits within the supply chain. PMID:22795621

  3. Energy production from food industry wastewaters using bioelectrochemical cells

    SciTech Connect

    Hamilton, Choo Yieng

    2009-01-01

    Conversion of waste and renewable resources to energy using microbial fuel cells (MFCs) is an upcoming technology for enabling a cleaner and sustainable environment. This paper assesses the energy production potential from the US food industry wastewater resource. It also reports on an experimental study investigating conversion of wastewater from a local milk dairy plant to electricity. An MFC anode biocatalyst enriched on model sugar and organic acid substrates was used as the inoculum for the dairy wastewater MFC. The tests were conducted using a two-chamber MFC with a porous three dimensional anode and a Pt/C air-cathode. Power densities up to 690 mW/m2 (54 W/m3) were obtained. Analysis of the food industry wastewater resource indicated that MFCs can potentially recover 2 to 260 kWh/ton of food processed from wastewaters generated during food processing, depending on the biological oxygen demand and volume of water used in the process. A total of 1960 MW of power can potentially be produced from US milk industry wastewaters alone. Hydrogen is an alternate form of energy that can be produced using bioelectrochemical cells. Approximately 2 to 270 m3 of hydrogen can be generated per ton of the food processed. Application of MFCs for treatment of food processing wastewaters requires further investigations into electrode design, materials, liquid flow management, proton transfer, organic loading and scale-up to enable high power densities at the larger scale. Potential for water recycle also exists, but requires careful consideration of the microbiological safety and regulatory aspects and the economic feasibility of the process.

  4. Continuous laminar smoke generator

    NASA Technical Reports Server (NTRS)

    Weinstein, L. M. (Inventor)

    1985-01-01

    A smoke generator capable of emitting a very thin, laminar stream of smoke for use in high detail flow visualization was invented. The generator is capable of emitting a larger but less stable rope of smoke. The invention consists of a pressure supply and fluid supply which supply smoke generating fluid to feed. The feed tube is directly heated by electrical resistance from current supplied by power supply and regulated by a constant temperature controller. A smoke exit hole is drilled in the wall of feed tube. Because feed tube is heated both before and past exit hole, no condensation of smoke generating occurs at the smoke exit hole, enabling the production of a very stable smoke filament. The generator is small in size which avoids wind turbulence in front of the test model.

  5. Effect of gamma irradiation on rice and its food products

    NASA Astrophysics Data System (ADS)

    Sung, Wen-Chieh

    2005-07-01

    Two milled indica rice varieties were exposed to gamma radiation with doses ranging from 0 to 1.0 kGy. The effects of gamma irradiation on rice flour pasting properties and the qualities of its food product, rice curd, were compared to the effects of storage. A dose of 1 kGy can decrease the flour paste viscosity and tenderize the texture of the rice curd to similar levels as those obtained after 12 months of storage. It was thus shown that gamma irradiation could shorten the indica rice aging time and improve the processing stability and quality of rice products.

  6. 78 FR 77384 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-12-23

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 573 DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food and Drug Administration, HHS. ACTION: Notice of petition. SUMMARY: The Food and Drug Administration (FDA) is announcing that DSM Nutritional Products has filed...

  7. Quality and utilization of food co-products and residues

    NASA Astrophysics Data System (ADS)

    Cooke, P.; Bao, G.; Broderick, C.; Fishman, M.; Liu, L.; Onwulata, C.

    2010-06-01

    Some agricultural industries generate large amounts of low value co-products/residues, including citrus peel, sugar beet pulp and whey protein from the production of orange juice, sugar and cheese commodities, respectively. National Program #306 of the USDA Agricultural Research Service aims to characterize and enhance quality and develop new processes and uses for value-added foods and bio-based products. In parallel projects, we applied scanning microscopies to examine the molecular organization of citrus pectin gels, covalent crosslinking to reduce debonding in sugar beet pulp-PLA composites and functional modification of whey protein through extrusion in order to evaluate new methods of processing and formulating new products. Also, qualitative attributes of fresh produce that could potentially guide germ line development and crop management were explored through fluorescence imaging: synthesis and accumulation of oleoresin in habanero peppers suggest a complicated mechanism of secretion that differs from the classical scheme. Integrated imaging appears to offer significant structural insights to help understand practical properties and features of important food co-products/residues.

  8. Research report: Charcoal type used for hookah smoking influences CO production.

    PubMed

    Medford, Marlon A; Gasier, Heath G; Hexdall, Eric; Moffat, Andrew D; Freiberger, John J; Moon, Richard E

    2015-01-01

    A hookah smoker who was treated for severe carbon monoxide poisoning with hyperbaric oxygen reported using a different type of charcoal prior to hospital admission, i.e., quick-light charcoal. This finding led to a study aimed at determining whether CO production differs between charcoals commonly used for hookah smoking, natural and quick-light. Our hypothesis was that quick-light charcoal produces significantly more CO than natural charcoal. A medium-sized hookah, activated charcoal filter, calibrated syringe, CO gas analyzer and infrared thermometer were assembled in series. A single 9-10 g briquette of either natural or quick-light charcoal was placed atop the hookah bowl and ignited. CO output (ppm) and temperature (degrees C) were measured in three-minute intervals over 90 minutes. The mean CO levels produced by quick-light charcoal over 90 minutes was significantly higher (3728 ± 2028) compared to natural charcoal (1730 ± 501 ppm, p = 0.016). However, the temperature was significantly greater when burning natural charcoal (292 ± 87) compared to quick-light charcoal (247 ± 92 degrees C, p = 0.013). The high levels of CO produced when using quick-light charcoals may be contributing to the increase in reported hospital admissions for severe CO poisoning. PMID:26403022

  9. Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products.

    PubMed

    Shen, Yixiao; Zhang, Xiumei; Prinyawiwatkul, Witoon; Xu, Zhimin

    2014-08-15

    A method for simultaneously determining four artificial food colourants [Red Nos. 2 (R2) and 40 (R40), Yellow Nos. 5 (Y5) and 6 (Y6)] and three carotenoids [lycopene, lutein, and β-carotene] was developed. They were successfully separated by the developed high pressure liquid chromatography (HPLC) method combined with a photo diode array detector. The detection limit (at signal to noise>4) was from the lowest of 0.2 ng/mL for lutein to the highest of 50.0 ng/mL for R40. With a two-phase solvent and ultrasound-assisted extraction, the recoveries of the artificial and natural pigments in fifteen different types of food products were between 80.5-97.2% and 80.1-98.4%, respectively. This HPLC method with the ultrasound-assisted extraction protocol could be used as a sensitive and reliable analysis technique in simultaneously identifying and quantifying the reddish and yellowish pigments in different foods regardless of they are artificial food colourants or/and natural carotenoids. PMID:24679817

  10. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    PubMed

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-01-01

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children. PMID:25906434

  11. Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia.

    PubMed

    Wu, Jason H Y; Neal, Bruce; Trevena, Helen; Crino, Michelle; Stuart-Smith, Wendy; Faulkner-Hogg, Kim; Yu Louie, Jimmy Chun; Dunford, Elizabeth

    2015-08-14

    Despite tremendous growth in the consumption of gluten-free (GF) foods, there is a lack of evaluation of their nutritional profile and how they compare with non-GF foods. The present study evaluated the nutritional quality of GF and non-GF foods in core food groups, and a wide range of discretionary products in Australian supermarkets. Nutritional information on the Nutrition Information Panel was systematically obtained from all packaged foods at four large supermarkets in Sydney, Australia in 2013. Food products were classified as GF if a GF declaration appeared anywhere on the product packaging, or non-GF if they contained gluten, wheat, rye, triticale, barley, oats or spelt. The primary outcome was the 'Health Star Rating' (HSR: lowest score 0.5; optimal score 5), a nutrient profiling scheme endorsed by the Australian Government. Differences in the content of individual nutrients were explored in secondary analyses. A total of 3213 food products across ten food categories were included. On average, GF plain dry pasta scored nearly 0.5 stars less (P< 0.001) compared with non-GF products; however, there were no significant differences in the mean HSR for breads or ready-to-eat breakfast cereals (P≥ 0.42 for both). Relative to non-GF foods, GF products had consistently lower average protein content across all the three core food groups, in particular for pasta and breads (52 and 32% less, P< 0.001 for both). A substantial proportion of foods in discretionary categories carried GF labels (e.g., 87% of processed meats), and the average HSR of GF discretionary foods were not systematically superior to those of non-GF products. The consumption of GF products is unlikely to confer health benefits, unless there is clear evidence of gluten intolerance. PMID:26119206

  12. Smoking, health, and survival: prospects in Bangladesh.

    PubMed

    Cohen, N

    1981-05-16

    Smoking is an increasingly prevalent habit in Bangladesh, particularly among men. In the past 10-15 years cigarette consumption has more than doubled. Over 100000 acres (405 Km2) of land that could produce food are planted with tobacco, and cereal imports making up for these production losses generally do not reach the below-subsistence cultivator and landless. Cancer of the lung is already the third commonest cancer among males, and annual deaths from this cause can be expected to increase by 12000 within 15 years. At present respiratory disease is the best-recognised direct health consequence of smoking. However, a more important health risk may be the reduction in nutritional status of young children which results from expenditure on smoking in households whose income for food purchase is already marginal. Smoking of only 5 cigarettes a day in poor household in Bangladesh might lead to a monthly dietary deficit of 8000 calories (33.5 MJ). The existence of young children in Bangladesh is already precarious owing to poor nutrition. If, as seems likely, expenditure on smoking means that they get even less food, then the survival of a large number of children is being seriously endangered. PMID:6112456

  13. Urinary biomarkers of smokers’ exposure to tobacco smoke constituents in tobacco products assessment: a fit for purpose approach

    PubMed Central

    Gregg, Evan O.; Minet, Emmanuel

    2013-01-01

    There are established guidelines for bioanalytical assay validation and qualification of biomarkers. In this review, they were applied to a panel of urinary biomarkers of tobacco smoke exposure as part of a “fit for purpose” approach to the assessment of smoke constituents exposure in groups of tobacco product smokers. Clinical studies have allowed the identification of a group of tobacco exposure biomarkers demonstrating a good doseresponse relationship whilst others such as dihydroxybutyl mercapturic acid and 2-carboxy-1-methylethylmercapturic acid – did not reproducibly discriminate smokers and non-smokers. Furthermore, there are currently no agreed common reference standards to measure absolute concentrations and few inter-laboratory trials have been performed to establish consensus values for interim standards. Thus, we also discuss in this review additional requirements for the generation of robust data on urinary biomarkers, including toxicant metabolism and disposition, method validation and qualification for use in tobacco products comparison studies. PMID:23902266

  14. [Gluten content in special dietary use gluten-free products and other food products].

    PubMed

    Daniewski, Wojciech; Wojtasik, Anna; Kunachowicz, Hanna

    2010-01-01

    Gluten content of 22 special dietary use gluten-free products and 19 naturally gluten-free products was analysed by ELISA method. Gluten content in dietetic foods ranged from 5.19 to 57.16 mg/kg. Within the group of foods "gluten-free" by nature--gluten was not detected in rice and buckwheat groats samples, however in rice flakes and pearl millet gluten content ranged from 7.05 mg/kg- 27.51 mg/kg. Particularly high contamination with gluten (> 100 mg/kg) was detected in oat products what puts in doubt their usefulness in gluten-free diet. PMID:20803900

  15. [TECHNICAL CHARACTERISTICS OF SPECIFIC FOOD PRODUCTS FOR PATIENTS WITH DYSPHAGIA].

    PubMed

    Calleja Fernández, Alicia; Pintor de la Maza, Begoña; Vidal Casariego, Alfonso; Villar Taibo, Rocío; Urioste Fondo, Ana; Cano Rodríguez, Isidoro; Ballesteros Pomar, María D

    2015-01-01

    Dysphagia is a common problem among elderly and also in some pathological conditions such as neurodegenerative diseases or tumors. Making an adequate diet for this disease may present some difficulties. The aim of this document is to make a detailed technical report about the characteristics of the products that are available in Spain to hydrate and to feed patients with dysphagia. Food and pharmaceutical industries have developed a range of products designed to ensure homogeneous texture and a suitable viscosity to guaranty an adequate hydration. An adequate nutritional status is also achieved with these products for patients with dysphagia, without compromising their safety. The ingredients used to achieve a suitable viscosity are different types of starches, gums and other substances. It has been developed thickeners and gellified water for hydratation, and in case of food there are purees (dehydrated, lyophilized, pasteurized and sterilized), fruit purees, fruit pudding, and dehydrated cereal. Patients who do not meet their nutritional needs have also oral supplements with different viscosities. The industry offers extensive information about the technical characteristics of the products, except for viscosity. It would be recommended for the manufacturers to include in detail the technical specifications of the used methodology and the measurement and the results obtained in the analysis of viscosity that can be consulted by professionals of the Clinical Nutrition and Dietetics Units who treat these patients. PMID:26545499

  16. Filamentous fungi for production of food additives and processing aids.

    PubMed

    Archer, David B; Connerton, Ian F; MacKenzie, Donald A

    2008-01-01

    Filamentous fungi are metabolically versatile organisms with a very wide distribution in nature. They exist in association with other species, e.g. as lichens or mycorrhiza, as pathogens of animals and plants or as free-living species. Many are regarded as nature's primary degraders because they secrete a wide variety of hydrolytic enzymes that degrade waste organic materials. Many species produce secondary metabolites such as polyketides or peptides and an increasing range of fungal species is exploited commercially as sources of enzymes and metabolites for food or pharmaceutical applications. The recent availability of fungal genome sequences has provided a major opportunity to explore and further exploit fungi as sources of enzymes and metabolites. In this review chapter we focus on the use of fungi in the production of food additives but take a largely pre-genomic, albeit a mainly molecular, view of the topic. PMID:18253709

  17. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Handling of certain condemned products for purposes other than human food. 314.11 Section 314.11 Animals and Animal Products FOOD SAFETY AND... other than human food. Condemned carcasses of animals affected with one or more of the...

  18. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Handling of certain condemned products for purposes other than human food. 314.11 Section 314.11 Animals and Animal Products FOOD SAFETY AND... other than human food. Condemned carcasses of animals affected with one or more of the...

  19. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Handling of certain condemned products for purposes other than human food. 314.11 Section 314.11 Animals and Animal Products FOOD SAFETY AND... other than human food. Condemned carcasses of animals affected with one or more of the...

  20. Peering into the Secrets of Food and Agricultural Co-products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Scanning electron microscopy is a useful tool for directing product development and is equally important for developing products from food crops and co-products from the agricultural waste after harvest. The current trend in food research is to produce foods that are fast to prepare and/or ready to ...

  1. On the drying of food products in a tunnel dryer

    SciTech Connect

    Chou, S.K.; Hawlader, M.N.A.; Chua, K.J.

    1997-03-01

    The authors present a dryer model for simulating the drying of hygroscopic-porous food products in a tunnel dryer. The model employs an improved receding-front formulation by taking into consideration the material volumetric shrinkage and the variation of the heat and mass transfer coefficient during drying. Predicted results show close agreement when compared with experimental data. The authors report a parametric analysis using the dryer model to study the drying transient and the need to cascade the drying process so as to maximize the drying potential of the air stream.

  2. Use of reclaimed water and sludge in food crop production

    SciTech Connect

    1996-07-01

    This book reviews the practice of reclaiming treated municipal wastewater for agricultural irrigation and using sewage sludge as a soil amendment and fertilizer in the United States. It describes and evaluates treatment technologies and practices; effects on soils, crop production, and ground water; public health concerns from pathogens and toxic chemicals; existing regulations and guidelines; and some of the economic liability, and institutional issues. The recommendations and findings are aimed at authorities at the federal, state, and local levels, public utilities, and the food processing industry.

  3. Determination of aspartame and its major decomposition products in foods.

    PubMed

    Prodolliet, J; Bruelhart, M

    1993-01-01

    A liquid chromatographic procedure already evaluated in a preceding study for the analysis of acesulfam-K is also suitable for the determination of the intense sweetener aspartame in tabletop sweetener, candy, fruit beverage, fruit pulp, soft drink, yogurt, cream, cheese, and chocolate preparations. The method also allows the determination of aspartame's major decomposition products: diketopiperazine, aspartyl-phenylalanine, and phenylalanine. Samples are extracted or diluted with water and filtered. Complex matrixes are centrifuged or clarified with Carrez solutions. An aliquot of the extract is analyzed on a reversed-phase muBondapak C18 column using 0.0125M KH2PO4 (pH 3.5)-acetonitrile ([85 + 15] or [98 + 2]) as mobile phase. Detection is performed by UV absorbance at 214 nm. Recoveries ranged from 96.1 to 105.0%. Decomposition of the sweetener was observed in most food samples. However, the total aspartame values (measured aspartame + breakdown products) were within -10% and +5% of the declared levels. The repeatabilities and the repeatability coefficients of variation were, respectively, 1.00 mg/100 g and 1.34% for products containing less than 45 mg/100 g aspartame and 4.11 mg/100 g and 0.91% for other products. The technique is precise and sensitive. It enables the detection of many food additives or natural constituents, such as other intense sweeteners, organic acids, and alkaloids, in the same run without interfering with aspartame or its decomposition products. The method is consequently suitable for quality control or monitoring. PMID:8471853

  4. Geospatial climate monitoring products: Tools for food security assessment

    NASA Astrophysics Data System (ADS)

    Verdin, James Patrick

    Many of the 250 million people living in the drylands of Sub-Saharan Africa are food insecure---they lack access at all times to enough food for an active and healthy life. Their vulnerability is due in large measure to highly variable climatic conditions and a dependence on rainfed agriculture. Famine, the most extreme food security emergency, is caused by crop failure due to bad weather, conflict, or both. Famine is a slow onset disaster, culminating after two or more bad growing seasons. After the disastrous African famines of the 1970s and 1980s, the U.S. established the Famine Early Warning System (FEWS) to make the observations of climatic and socioeconomic variables needed for early detection of food security emergencies. Two geospatial climate monitoring products, rainfall estimate and vegetation index images derived from satellite data, are operationally used by FEWS analysts. This dissertation describes research to derive new products from them to reduce ambiguity and improve the link between early warning and early response. First, rainfall estimate images were used in a geospatial crop water accounting scheme. The resulting water requirement satisfaction index was used to estimate crop yield, and a correlation of 0.80 with conventional yield reports was obtained for the 1997 maize harvest in Zimbabwe. Thus, the agricultural significance of remotely sensed patterns of precipitation in time and space was made more clear. The second product tested was the expression of a seasonal climate forecast as a series of vegetation index anomaly images. Correlations between sea surface temperature anomalies in the equatorial Pacific and vegetation index anomalies in Southern Africa were established and predictive relationships cross-validated. Using model forecast values of Pacific sea surface temperature from the National Oceanic and Atmospheric Administration for January, February, and March, forecast images of vegetation index anomalies were prepared prior to the

  5. Formation of N-nitrosamine and N-nitrosamino acids from food products and nitrite under simulated gastric conditions.

    PubMed

    Groenen, P J; de Cock-Bethbeder, M W; Bouwman, J; Dhont, J H

    1980-01-01

    Average-sized portions of a variety of food products were reacted with nitrite under realistically simulated gastric conditions. The aqueous incubation medium contained sodium nitrite (10 mg/l) and potassium thiocyanate to mimic the incoming flux of saliva, as well as pepsin, sodium chloride and hydrochloric acid, reflecting the composition of gastric juice. After incubation for 2 hr at 37 degrees C, volatile N-nitrosamines and N-nitrosamino acids were determined in the reaction mixtures. Nitrosodimethylamine (NDMA) was present in the incubation mixtures of smoked mackerel (8.5 micrograms per portion), canned herring (0.66 micrograms per portion) and beer (0.70 micrograms per 'portion'). Smaller amounts per portion, sometimes of other nitrosamines as well, were observed with canned salmon and anchovy, mustard, yoghurt and coffee brew. Negative results were obtained for canned tuna, soya sauce, ketchup, white bread, 'nasi goreng', tea brew and cocoa milk. Nitrosamino acids were detected in the reaction mixtures of smoked mackerel (58 micrograms per portion), soya sauce (24 micrograms per portion) and canned salmon (6.9 micrograms per portion) and in smaller amounts in those of canned herring, anchovy and cocoa milk. In order to reduce the number of analyses to be performed, most products have been studied only after incubation, so that the nitrosamines and nitrosamino acids found may already have been present -- wholly or partly -- in the original products, before incubation. Such is the case for part of the NDMA in the reaction mixture of smoked mackerel and for all the NDMA in beer. The toxicological implications of these findings remain to be established. PMID:7228254

  6. Risk analysis of tyramine concentration in food production

    NASA Astrophysics Data System (ADS)

    Doudová, L.; Buňka, F.; Michálek, J.; Sedlačík, M.; Buňková, L.

    2013-10-01

    The contribution is focused on risk analysis in food microbiology. This paper evaluates the effect of selected factors on tyramine production in bacterial strains of Lactococcus genus which were assigned as tyramine producers. Tyramine is a biogenic amine sythesized from an amino acid called tyrosine. It can be found in certain foodstuffs (often in cheese), and can cause a pseudo-response in sensitive individuals. The above-mentioned bacteria are commonly used in the biotechnological process of cheese production as starter cultures. The levels of factors were chosen with respect to the conditions which can occur in this technological process. To describe and compare tyramine production in chosen microorganisms, generalized regression models were applied. Tyramine production was modelled by Gompertz curves according to the selected factors (the lactose concentration of 0-1% w/v, NaCl 0-2% w/v and aero/anaerobiosis) for 3 different types of bacterial cultivation. Moreover, estimates of model parameters were calculated and tested; multiple comparisons were discussed as well. The aim of this paper is to find a combination of factors leading to a similar tyramine production level.

  7. Canned rice products as Philippine military food ration.

    PubMed

    Azanza, Maria Patricia V

    2003-05-01

    Canned prototypes of rice (CR) and rice meal with pork sausage (CRM) were developed as military food ration models for evaluation by personnel in the Bonifacio Naval Station, Fort Bonifacio, Makati, Philippines. The prototypes were produced based on the assumption that a serving size equivalent to 400 g cooked rice and a meat-based viand using a 1:4 (wt/wt) viand to rice ratio was adequate as a single-serve meal for a typical Philippine military personnel. The CR and CRM prototypes were low acid products with pH values of 4.9 and 5.5, respectively. The processed rice portions of the prototypes showed about 200% volume and weight increases, moderate clumpiness and low percentage breakage. More than 90% of the respondents agreed that CR and CRM were suitable military food rations. Majority of the panelists indicated preference for meat-based and poultry-based viands. Bulk and weight portativity problems, however, were raised with the 400 g serving size of cooked products in cans. PMID:12775372

  8. Biocatalysis for the production of industrial products and functional foods from rice and other agricultural produce.

    PubMed

    Akoh, Casimir C; Chang, Shu-Wei; Lee, Guan-Chiun; Shaw, Jei-Fu

    2008-11-26

    Many industrial products and functional foods can be obtained from cheap and renewable raw agricultural materials. For example, starch can be converted to bioethanol as biofuel to reduce the current demand for petroleum or fossil fuel energy. On the other hand, starch can also be converted to useful functional ingredients, such as high fructose and high maltose syrups, wine, glucose, and trehalose. The conversion process involves fermentation by microorganisms and use of biocatalysts such as hydrolases of the amylase superfamily. Amylases catalyze the process of liquefaction and saccharification of starch. It is possible to perform complete hydrolysis of starch by using the fusion product of both linear and debranching thermostable enzymes. This will result in saving energy otherwise needed for cooling before the next enzyme can act on the substrate, if a sequential process is utilized. Recombinant enzyme technology, protein engineering, and enzyme immobilization are powerful tools available to enhance the activity of enzymes, lower the cost of enzyme through large scale production in a heterologous host, increase their thermostability, improve pH stability, enhance their productivity, and hence making it competitive with the chemical processes involved in starch hydrolysis and conversions. This review emphasizes the potential of using biocatalysis for the production of useful industrial products and functional foods from cheap agricultural produce and transgenic plants. Rice was selected as a typical example to illustrate many applications of biocatalysis in converting low-value agricultural produce to high-value commercial food and industrial products. The greatest advantages of using enzymes for food processing and for industrial production of biobased products are their environmental friendliness and consumer acceptance as being a natural process. PMID:18942836

  9. Cigarette smoking susceptibility among youth alternate tobacco product users: implications of flavoured tobacco from a national cross-sectional Canadian sample (YSS 2012/2013)

    PubMed Central

    Minaker, Leia M; Shuh, Alanna; Nguyen, Nghia; Azagba, Sunday; Manske, Steve R

    2015-01-01

    Objectives Declines in cigarette smoking have been accompanied by increases in alternative tobacco product (ATP) use, particularly among youth. This study examines smoking susceptibility and ATP use in a national sample of Canadian youth. Methods Data from grades 9–12 students who participated in the 2012/2013 Youth Smoking Survey, a nationally generalisable sample of Canadian students (n=27 404) were used to examine cigarette smoking susceptibility among never smokers (n=17 396). Logistic regression models were used to examine differences in smoking susceptibility by use of flavoured and all ATPs and by sociodemographic and lifestyle characteristics. Results Overall, 30% of Canadian grades 9–12 never smokers were susceptible to cigarette smoking. Compared to never users, those who had ever tried ATPs (OR=1.96, 95% CI 1.59 to 2.42) and those who had ever tried flavoured ATPs (OR=2.20, 95% CI 1.63 to 2.96) had significantly higher odds of being susceptible to cigarette smoking. Conclusions ATP use is associated with smoking susceptibility among youth never smokers. Findings from this study, along with existing evidence, can be used by policymakers to improve regulation around youth access to ATPs (particularly flavoured varieties). PMID:26719318

  10. Career Education Program: Geneva Area City Schools. [Grade 6 Units: Food Production, Ecology, Mind and Body, and Food Services].

    ERIC Educational Resources Information Center

    Geneva Area City Schools, OH.

    Four curriculum units for the sixth grade level focus on: (1) food production and nutrition, (2) food services, (3) physical and mental health, and (4) environmental conservation. Each unit's behavioral unit objectives emphasize career possibilities in the industries related to the unit's topic. A chart format is used to list suggested content…

  11. Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 1-17. Competency Based Curriculum.

    ERIC Educational Resources Information Center

    Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.

    These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are food service careers, math skills, reading and converting recipes, work simplification, self-development,…

  12. Effect of snack food by-product inclusion on production of laying hens.

    PubMed

    Van Wyhe, R C; Fraley, S E; Szybisty, C A; Karcher, D M; Karcher, E L

    2012-06-01

    The increased interest in becoming green for consumers and companies is driving groups to develop innovative ways to become more efficient and reduce their waste. Foods past their expiration dates are large sources of waste and are causing food-manufacturing companies to develop waste disposal strategies. Integrating by-products from these companies into animal diets, specifically that of laying hens, could be significantly more cost effective for both the human food manufacturers and the agricultural producers. The study's objective is to evaluate laying hen diets containing snack food by-product, consisting mostly of expired potato chips, and the effect on hen performance. In total, 192 White Leghorn laying hens (45 wk old) were selected from the Michigan State University Poultry Farm. Hens were housed in conventional cages (3 birds/cage) and received 1 of 4 diets for 5 wk: 1) industry control corn-soybean meal, 2) control with 3% by-product, 3) control with 6% by-product, and 4) control with 9% by-product. Diets were formulated to be isocaloric, isonitrogenous, and balanced for sodium. Feed intake was measured for 3 consecutive days each week, and no overall differences between treatments were observed. However, during the first week, feed intake was significantly higher in birds fed the 6% and 9% diets compared with those fed control (P < 0.05). Birds fed the 6% had a higher feed intake than that of the control again during the fourth week (P < 0.01). Egg production, egg weight, and specific gravity were measured weekly. Hen BW was measured on d 1, 14, 28, and 35. Egg production, egg weight, specific gravity, and BW were not significantly affected by the addition of snack food by-products to the diet. In conclusion, the addition of expired snack food by-product into poultry diets does not significantly affect laying hen egg production and has the potential to be used as an alternative feed stuff in the future. PMID:22582300

  13. 9 CFR 316.11 - Special markings for certain meat food products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND...

  14. 9 CFR 354.142 - Food product inspection certificates; issuance and disposition.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Food product inspection certificates; issuance and disposition. 354.142 Section 354.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY...

  15. Effect of parity on productivity and sustainability of Lotka-Volterra food chains: bounded orbits in food chains.

    PubMed

    Massarelli, Nicole; Hoffman, Kathleen; Previte, Joseph P

    2014-12-01

    Hairston, Slobodkin, and Smith conjectured that top down forces act on food chains, which opposed the previously accepted theory that bottom up forces exclusively dictate the dynamics of populations. We model food chains using the Lotka-Volterra predation model and derive sustainability constants which determine which species will persist or go extinct. Further, we show that the productivity of a sustainable food chain with even trophic levels is predator regulated, or top down, while a sustainable food chain with odd trophic levels is resource limited, which is bottom up, which is consistent with current ecological theory. PMID:24362648

  16. Aerosols and contact insecticides as alternatives to methyl bromide in flour mills, food production facilities, and food warehouses

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The fumigant methyl bromide (MB) is being phased out of production and usage to control stored product insects in flour and rice mills, as well as feed and food production plants, in the United States (US) and other developed countries throughout the world. A phase-out schedule has also been establi...

  17. Modelling production per unit of food consumed in fish populations.

    PubMed

    Wiff, Rodrigo; Barrientos, Mauricio A; Milessi, Andrés C; Quiroz, J C; Harwood, John

    2015-01-21

    The ratio of production-to-consumption (ρ) reflects how efficiently a population can transform ingested food into biomass. Usually this ratio is estimated by separately integrating cohort per-recruit production and consumption per unit of biomass. Estimates of ρ from cohort analysis differ from those that consider the whole population, because fish populations are usually composed of cohorts that differ in their relative abundance. Cohort models for ρ also assume a stable age-structure and a constant population size (stationary condition). This may preclude their application to harvested populations, in which variations in fishing mortality and recruitment will affect age-structure. In this paper, we propose a different framework for estimating (ρ) in which production and consumption are modelled simultaneously to produce a population estimator of ρ. Food consumption is inferred from the physiological concepts underpinning the generalised von Bertalanffy growth function (VBGF). This general framework allows the effects of different age-structures to be explored, with a stationary population as a special case. Three models with different complexities, depending mostly on what assumptions are made about age-structure, are explored. The full data model requires knowledge about food assimilation efficiency, parameters of the VBGF and the relative proportion of individuals at age a at time y (Py(a)). A simpler model, which requires less data, is based on the stationary assumption. Model results are compared with estimates from cohort models for ρ using simulated fish populations of different lifespans. The models proposed here were also applied to three fish populations that are targets of commercial fisheries in the south-east Pacific. Uncertainty in the estimation of ρ was evaluated using a resampling approach. Simulation showed that cohort and population models produce different estimates for ρ and those differences depend on lifespan, fishing mortality and

  18. Institutional obstacles to expansion of world food production.

    PubMed

    Crosson, P R

    1975-05-01

    It was argued that over the near-to-medium term-roughly to the mid-1980's-there is enough potential for growth in existing Green Revolution technology and in technical capacity of farmers that institutions affecting these two sources of increased food production probably will not be seriously constraining. The principal bottlenecks likely will be found among those institutions affecting farmers' incentives to innovate. There is impressive evidence that when other conditions for innovation are favorable the supply of marketing services, for both inputs and outputs, is quite elastic. This seems to include the supply of funds from rural saving and informal credit sources, although the evidence is less clear in this respect. The situation concerning price relations and availability of inputs appears mixed. If national income growth targets are achieved, then the growth in total demand for food in the LDC's should be fast enough to support incentive prices for farmers. This advantage could be lost, however, if governments adopt policies to suppress food prices to keep down the cost of living. The price of fertilizers is expected to fall from the high levels of 1974, the amount of the fall depending in good measure on the success of the LDC's in increasing fertilizer production. Historically, their efforts to expand capacity have been relatively inefficient. Moreover, many countries still lack adequate capacity to produce the HYV's and pesticides. Even with good progress in expanding domestic production of inputs, imports will continue to be an important source of supply. Maintenance of present high prices of petroleum products could be a major obstacle to financing these imports on the necessary scale because of the drain it would place on available foreign exchange. I conclude, on balance, that prices and availability of fertilizers, pesticides, and seeds could have important negative effects on farmers' incentives to adopt Green Revolution technology. Rigidities in

  19. Polycyclic Aromatic Hydrocarbons in Smoked Meats

    NASA Astrophysics Data System (ADS)

    Šimko, Peter

    Meat smoking belongs to the oldest food technologies that has been used by mankind at minimum for 10,000 years. Probably a protection against canines led a man to hung a catch over the fire and from this time the smoking has started to be widely used not only for production of smoked products with a special organoleptic profile, but also for inactivating effects on enzymes and microorganisms. So far, techniques of smoking have been gradually improved and various procedures have been developed in different regions for treating meat and fish. Nowadays, the technology is used mainly for enrichment of foods with specific taste, odor, and appearance to be demanded widely on the market. On the other hand, the role of the preservative effects is going down gradually with regard to the latest trends in alternative preservation procedures. Today it is supposed that the technology is applied in many forms to treat 40-60% of the total amount of meat products (Sikorski, 2004) and 15% of fish (Stołyhwo & Sikorski, 2005).

  20. Soil Fertility Map for Food Legumes Production Areas in China.

    PubMed

    Li, Ling; Yang, Tao; Redden, Robert; He, Weifeng; Zong, Xuxiao

    2016-01-01

    Given the limited resources of fossil energy, and the environmental risks of excess fertilizer on crops, it is time to reappraise the potential role of food legume biological nitrogen fixation (BNF) as sources of nitrogen for cropping systems in China. 150 soil samples across 17 provinces and 2 municipalities of China were collected and analyzed. A distribution map of the soil fertilities and their patterns of distribution was constructed. The pH results indicated that soils were neutral to slightly alkaline overall. The soil organic matter (SOM) and the available nitrogen (AN) content were relatively low, while the available phosphorus (AP) and available potassium (AK) contents were from moderate to high. Production areas of food legumes (faba bean, pea, adzuki bean, mung bean and common bean) were clearly separated into 4 soil fertility type clusters. In addition, regions with SOM, AN, AP and AK deficiency, high acidity and high alkalinity were listed as target areas for further soil improvement. The potential was considered for biological nitrogen fixation to substitute for the application of mineral nitrogen fertiliser. PMID:27212262

  1. Soil Fertility Map for Food Legumes Production Areas in China

    PubMed Central

    Li, Ling; Yang, Tao; Redden, Robert; He, Weifeng; Zong, Xuxiao

    2016-01-01

    Given the limited resources of fossil energy, and the environmental risks of excess fertilizer on crops, it is time to reappraise the potential role of food legume biological nitrogen fixation (BNF) as sources of nitrogen for cropping systems in China. 150 soil samples across 17 provinces and 2 municipalities of China were collected and analyzed. A distribution map of the soil fertilities and their patterns of distribution was constructed. The pH results indicated that soils were neutral to slightly alkaline overall. The soil organic matter (SOM) and the available nitrogen (AN) content were relatively low, while the available phosphorus (AP) and available potassium (AK) contents were from moderate to high. Production areas of food legumes (faba bean, pea, adzuki bean, mung bean and common bean) were clearly separated into 4 soil fertility type clusters. In addition, regions with SOM, AN, AP and AK deficiency, high acidity and high alkalinity were listed as target areas for further soil improvement. The potential was considered for biological nitrogen fixation to substitute for the application of mineral nitrogen fertiliser. PMID:27212262

  2. Polycyclic aromatic hydrocarbons in Italian preserved food products in oil.

    PubMed

    Sannino, Anna

    2016-06-01

    A method based on gas chromatography/ tandem mass spectrometry was used to assess levels of 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in 48 preserved food products in oil including foods such as vegetables in oil, fish in oil and oil-based sauces obtained from the Italian market. The benzo[a]pyrene concentrations ranged from <0.04 to 0.40 µg kg(-1), and 72.9% of the samples showed detectable levels of this compound. The highest contamination level was observed for chrysene with three additional PAHs (benzo[a]anthracene, benzo[b]fluoranthene and benzo[c]fluorene) giving mean values higher than the mean value for benzo[a]pyrene. Chrysene was detected in all the samples at concentrations ranging from 0.07 to 1.80 µg kg(-1) (median 0.31 µg kg(-1)). The contamination expressed as PAH4 (sum of benzo(a)pyrene, chrysene, benzo(a)anthracene and benzo(b)fluoranthene), for which the maximum tolerable limit has been set by Commission Regulation (EU) No. 835/2011, varied between 0.10 and 2.94 µg kg(-1). PMID:26886159

  3. [Ecological and food safety considerations about products of vegetable origin].

    PubMed

    Tapia de Daza, M S; Díaz, R V

    1994-12-01

    Media have paid much attention in recent years to emerging microbiological problems in foods of plant origin. The potential for contamination of fruits and vegetables is high because of the wide variety of conditions to which produce is exposed during growth, harvest, processing and distribution. These considerations acquire great significance in the current scenario of the new processing techniques that offer attributes of convenience and fresh-likeness in response to changes in consumption patterns and increased demand of fresh and minimally processed fruits and vegetables. Thus, reliance on low temperature storage and on improved packaging materials/techniques have increased. Even if produce had not been considered a major vector for foodborne diseases, technologies that extend shelf-life by decreasing the rate of product deterioration might increase the risks associated with pathogenic microorganisms, especially of psychotropic nature, by allowing sufficient time for their growth when retarding the development of competitive spoilage organisms. Processing steps that modify the food microenvironment open new possibilities to support pathogens that, for ecological reason, would have never been naturally present in produce. Ecological and safety aspects related to fruits and vegetables as well as foodborne disease outbreaks traceable to produce and reportedly due to Salmonella and Shigella spp., Listeria monocytogenes, Clostridium botulinum, Aeromonas hydrophila, Campylobacter jejuni are reviewed. PMID:8984963

  4. Improvements of soil quality for increased food production in Norway

    NASA Astrophysics Data System (ADS)

    Øygarden, Lillian; Klakegg, Ove; Børresen, Trond; Krogstad, Tore; Kjersti Uhlen, Anne

    2016-04-01

    Since the 1990ties, agricultural land in use in Norway has diminished and yields per hectare for cereals and forages have stagnated. An expert panel appointed to advice on how to increase Norwegian grain production emphasizes low profitability and poor soil quality as limiting factors. A White Paper from the Norwegian Government, Report No.9 (2011-2012), stated that the main goal for the agricultural sector is to increase food production proportional to the expected increase in population (20 % by 2030) in order to maintain self-sufficiency at the present level. This is the background for the interdisciplinary project AGROPRO "Agronomy for increased food production - Challenges and solutions" (2013 - 2017)" financed by the Norwegian research council. A mail goal is seeking possibilities for improvements in agronomic practices for increased and sustainable food production and to identify drivers and challenges for their implementation. Are the key to higher yields hidden in the soil? The paper present an overview of the research activities in the project and some results of the improvements of soil quality to minimize yield gap in cereal and forage production. Detailed new soil maps provide soil information on field scale of soil quality and the suitability for growing different crops like cereal production or vegetables. The detailed soil information is also beeing used for development and adaptation of the planning tool «Terranimo» to reduce risk of soil compaction.The farmer get available soil information for each field, provide information about the maschinery in use- tractors and equipment, tyres, pressure. The decision tool evaluate when the soil is suitable for tillage, calculate the risk of compaction for dry, moist and wet soil. New research data for compaction on Norwegian clay and silt soil are included. Climate change with wetter conditions gives challenges for growing cereals. The project is testing genetic variation in cereals for tolerance to water

  5. Feasibility of producing a range of food products from a limited range of undifferenitiated major food components

    NASA Technical Reports Server (NTRS)

    Karel, M.; Kamarei, A. R.

    1984-01-01

    This report reviews current knowledge associated with producing safe, nutritious, and acceptable foods from a limited number of source independent macronutrients. The advantages, and disadvantages, of such an approach for use by space crews are discussed. The production of macronutrients from a variety of sources is covered in detail. The sources analyzed are: wheat, soybeans, algae (3 genera), glycerol, and digested cellulose. Fabrication of food from the above macronutrient sources is discussed and particular attention is addressed to nutrition, acceptability and reliability. The processes and concepts involved in food fabrication and macronutrient production are also considered for utilization in a space environment.

  6. Determining the potential productivity of food crops in controlled environments

    NASA Technical Reports Server (NTRS)

    Bugbee, Bruce

    1992-01-01

    The quest to determine the maximum potential productivity of food crops is greatly benefitted by crop growth models. Many models have been developed to analyze and predict crop growth in the field, but it is difficult to predict biological responses to stress conditions. Crop growth models for the optimal environments of a Controlled Environment Life Support System (CELSS) can be highly predictive. This paper discusses the application of a crop growth model to CELSS; the model is used to evaluate factors limiting growth. The model separately evaluates the following four physiological processes: absorption of PPF by photosynthetic tissue, carbon fixation (photosynthesis), carbon use (respiration), and carbon partitioning (harvest index). These constituent processes determine potentially achievable productivity. An analysis of each process suggests that low harvest index is the factor most limiting to yield. PPF absorption by plant canopies and respiration efficiency are also of major importance. Research concerning productivity in a CELSS should emphasize: (1) the development of gas exchange techniques to continuously monitor plant growth rates and (2) environmental techniques to reduce plant height in communities.

  7. Peering into the secrets of food and agricultural co-products

    NASA Astrophysics Data System (ADS)

    Wood, Delilah; Williams, Tina; Glenn, Gregory; Pan, Zhongli; Orts, William; McHugh, Tara

    2010-06-01

    Scanning electron microscopy is a useful tool for understanding food contamination and directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods must be safe, high quality and maintain all or most of the nutritional value of the original whole foods. Minimally processed foods, is the phrase used to characterize these "new" foods. New techniques are needed which take advantage of minimal processing or processing which enhances the fresh properties and characteristics of whole foods while spending less time on food preparation. The added benefit coupled to less cooking time in an individual kitchen translates to an overall energy savings and reduces the carbon emissions to the environment. Food processing changes the microstructure, and therefore, the quality, texture and flavor, of the resulting food product. Additionally, there is the need to reduce waste, transportation costs and product loss during transportation and storage. Unlike food processing, structural changes are desirable in co-products as function follows form for food packaging films and boxes as well as for building materials and other industrial products. Thus, the standard materials testing procedures are coupled with SEM to provide direction in the development of products from agricultural residues or what would otherwise be considered waste materials. The use of agricultural residues reduces waste and adds value to a currently underutilized or unutilized product. The product might be biodegradable or compostable, thus reducing landfill requirements. Manufacturing industrial and packaging products from biological materials also reduces the amount of petroleum products currently standard in the industry.

  8. Sustainability of organic food production: challenges and innovations.

    PubMed

    Niggli, Urs

    2015-02-01

    The greatest challenge for agriculture is to reduce the trade-offs between productivity and long-term sustainability. Therefore, it is interesting to analyse organic agriculture which is a given set of farm practices that emphasise ecological sustainability. Organic agriculture can be characterised as being less driven by off-farm inputs and being better embedded in ecosystem functions. The literature on public goods and non-commodity outputs of organic farms is overwhelming. Most publications address the positive effects of organic farming on soil fertility, biodiversity maintenance and protection of the natural resources of soil, water and air. As a consequence of focusing on public goods, organic agriculture is less productive. Meta-analyses show that organic agriculture yields range between 0·75 and 0·8 of conventional agriculture. Best practice examples from disadvantaged sites and climate conditions show equal or, in the case of subsistence farming in Sub-Saharan Africa, higher productivity of organic agriculture. Hence, organic agriculture is likely to be a good model for productive and sustainable food production. Underfunding in R&D addressing specific bottlenecks of organic agriculture are the main cause for both crop and livestock yield gaps. Therefore, the potential for improving the performance of organic agriculture through agricultural research is huge. Although organic farming is a niche in most countries, it is at the verge of becoming mainstream in leading European countries. Consumer demand has grown over the past two decades and does not seem to be a limiting factor for the future development of organic agriculture. PMID:25221987

  9. Global Synthesis of Drought Effects on Food Legume Production.

    PubMed

    Daryanto, Stefani; Wang, Lixin; Jacinthe, Pierre-André

    2015-01-01

    Food legume crops play important roles in conservation farming systems and contribute to food security in the developing world. However, in many regions of the world, their production has been adversely affected by drought. Although water scarcity is a severe abiotic constraint of legume crops productivity, it remains unclear how the effects of drought co-vary with legume species, soil texture, agroclimatic region, and drought timing. To address these uncertainties, we collected literature data between 1980 and 2014 that reported monoculture legume yield responses to drought under field conditions, and analyzed this data set using meta-analysis techniques. Our results showed that the amount of water reduction was positively related with yield reduction, but the extent of the impact varied with legume species and the phenological state during which drought occurred. Overall, lentil (Lens culinaris), groundnut (Arachis hypogaea), and pigeon pea (Cajanus cajan) were found to experience lower drought-induced yield reduction compared to legumes such as cowpea (Vigna unguiculata) and green gram (Vigna radiate). Yield reduction was generally greater when legumes experienced drought during their reproductive stage compared to during their vegetative stage. Legumes grown in soil with medium texture also exhibited greater yield reduction compared to those planted on soil of either coarse or fine texture. In contrast, regions and their associated climatic factors did not significantly affect legume yield reduction. In the face of changing climate, our study provides useful information for agricultural planning and research directions for development of drought-resistant legume species to improve adaptation and resilience of agricultural systems in the drought-prone regions of the world. PMID:26061704

  10. Global Synthesis of Drought Effects on Food Legume Production

    PubMed Central

    Daryanto, Stefani; Wang, Lixin; Jacinthe, Pierre-André

    2015-01-01

    Food legume crops play important roles in conservation farming systems and contribute to food security in the developing world. However, in many regions of the world, their production has been adversely affected by drought. Although water scarcity is a severe abiotic constraint of legume crops productivity, it remains unclear how the effects of drought co-vary with legume species, soil texture, agroclimatic region, and drought timing. To address these uncertainties, we collected literature data between 1980 and 2014 that reported monoculture legume yield responses to drought under field conditions, and analyzed this data set using meta-analysis techniques. Our results showed that the amount of water reduction was positively related with yield reduction, but the extent of the impact varied with legume species and the phenological state during which drought occurred. Overall, lentil (Lens culinaris), groundnut (Arachis hypogaea), and pigeon pea (Cajanus cajan) were found to experience lower drought-induced yield reduction compared to legumes such as cowpea (Vigna unguiculata) and green gram (Vigna radiate). Yield reduction was generally greater when legumes experienced drought during their reproductive stage compared to during their vegetative stage. Legumes grown in soil with medium texture also exhibited greater yield reduction compared to those planted on soil of either coarse or fine texture. In contrast, regions and their associated climatic factors did not significantly affect legume yield reduction. In the face of changing climate, our study provides useful information for agricultural planning and research directions for development of drought-resistant legume species to improve adaptation and resilience of agricultural systems in the drought-prone regions of the world. PMID:26061704

  11. Quitting Smoking

    MedlinePlus

    ... half of the people who don't quit smoking will die of smoking-related problems. Quitting smoking is important for your health. Soon after you ... they succeed. There are many ways to quit smoking. Some people stop "cold turkey." Others benefit from ...

  12. Product Quality Assurance Project for Teaching of Food Analysis

    ERIC Educational Resources Information Center

    Nielsen, S. S.

    2004-01-01

    Two of the challenges in teaching Food Analysis are bringing relevance to the various chemical and physical analyses discussed and exposing students to the realities of quality assurance in the food industry. In a project to help meet those objectives, each student, with the assistance of a "resource person" from the food industry, completes the…

  13. Survival of Listeria monocytogenes during storage of ready-to-eat meat products processed by drying, fermentation, and/or smoking.

    PubMed

    Ingham, Steven C; Buege, Dennis R; Dropp, Brenda K; Losinski, Jill A

    2004-12-01

    The survival of Listeria monocytogenes was evaluated on 15 ready-to-eat meat products made using drying, fermentation, and/or smoking. The products were obtained from six processors and included summer sausage, smoked cured beef, beef jerky, snack stick, and pork rind and crackling products. The water activity of the products ranged from 0.27 (pork rinds and cracklings) to 0.98 (smoked cured beef slices). Products were inoculated with a five-strain cocktail of L. monocytogenes, repackaged under either vacuum or air, and then stored either at room temperature (21degrees C) or under refrigeration (5 degrees C) for 4 to 11 weeks. Numbers of L. monocytogenes fell for all products during storage, ranging from a decrease of 0.8 log CFU on smoked cured beef slices during 11 weeks under vacuum at 5 degrees C to a decrease of 3.3 log CFU on a pork rind product stored 5 weeks under air at 21degrees C. All of the products tested could be produced under alternative 2 of the U.S. Department of Agriculture regulations mandating control of L. monocytogenes on ready-to-eat meat and poultry products. For many of the products, 1 week of postprocessing storage prior to shipment would act as an effective postlethality treatment and would allow processors to operate under alternative I of these regulations. PMID:15633674

  14. Vitamins A and C, calcium, fruit, and dairy products are limited in food pantries.

    PubMed

    Akobundu, Ucheoma O; Cohen, Nancy L; Laus, Mary J; Schulte, Marsha J; Soussloff, Margaret N

    2004-05-01

    Food pantries serve over 19 million Americans, yet little is known about the nutritional quality of foods distributed in pantry bags. Foods in bags from 133 clients from 19 pantry sites were itemized, and a mean site value for nutrient and food group content was calculated. If an individual consumed the pantry foods according to the Food Guide Pyramid, the bag would contain sufficient bread group foods to last approximately 7 days; vegetable and meat/protein group foods would last about 5 days, and fruit and milk group foods would last only approximately 3 days. Foods distributed were of adequate or high nutrient density for protein, fiber, iron, and folate, but were of low nutrient density for calcium, vitamin A, and vitamin C. Creative efforts are needed for pantries to procure, store, and distribute additional fruit, dairy products, and other sources of vitamins A and C and calcium. PMID:15127070

  15. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  16. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  17. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  18. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  19. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Labeling of meat or meat food products... SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label...

  20. A Sushi Science Module in Food Production Systems and Aquatic Resource Education

    ERIC Educational Resources Information Center

    Livengood, Elisa J.; Chapman, Frank A.

    2009-01-01

    No other food industry depends so heavily on a wild caught resource than those associated with aquatic food products. Domestication of fish, shellfish, and other aquatic resources production has lagged behind other terrestrial livestock products; however, demand for these aquatic natural resources has continued to increase dramatically. Teaching…

  1. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Handling of certain condemned products for purposes other than human food. 314.11 Section 314.11 Animals and Animal Products FOOD SAFETY AND... permission therefor is obtained from the circuit supervisor: Anasarca, Ocular Squamous Cell Carcinoma...

  2. 9 CFR 314.11 - Handling of certain condemned products for purposes other than human food.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Handling of certain condemned products for purposes other than human food. 314.11 Section 314.11 Animals and Animal Products FOOD SAFETY AND... permission therefor is obtained from the circuit supervisor: Anasarca, Ocular Squamous Cell Carcinoma...

  3. 9 CFR 316.11 - Special markings for certain meat food products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT..., soy flour, soy protein concentrate, isolated soy protein, dried milk, nonfat dry milk, or...

  4. 9 CFR 316.11 - Special markings for certain meat food products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT..., soy flour, soy protein concentrate, isolated soy protein, dried milk, nonfat dry milk, or...

  5. 9 CFR 316.11 - Special markings for certain meat food products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT..., soy flour, soy protein concentrate, isolated soy protein, dried milk, nonfat dry milk, or...

  6. 9 CFR 316.11 - Special markings for certain meat food products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT..., soy flour, soy protein concentrate, isolated soy protein, dried milk, nonfat dry milk, or...

  7. 9 CFR 354.142 - Food product inspection certificates; issuance and disposition.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Food product inspection certificates; issuance and disposition. 354.142 Section 354.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  8. 9 CFR 354.142 - Food product inspection certificates; issuance and disposition.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Food product inspection certificates; issuance and disposition. 354.142 Section 354.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  9. 9 CFR 354.142 - Food product inspection certificates; issuance and disposition.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Food product inspection certificates; issuance and disposition. 354.142 Section 354.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  10. 9 CFR 354.142 - Food product inspection certificates; issuance and disposition.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Food product inspection certificates; issuance and disposition. 354.142 Section 354.142 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  11. An Overview of the New FEER Smoke Emissions Product and Its Applications over Northern Sub-Saharan Africa

    NASA Astrophysics Data System (ADS)

    Ellison, L. T.; Ichoku, C. M.

    2012-12-01

    A new smoke emissions inventory is being derived by NASA's Fire Energetics and Emissions Research (FEER, http://feer.gsfc.nasa.gov/) group in conjunction with the NASA-funded interdisciplinary research project on the interactions and feedbacks between biomass burning and water cycle dynamics across the Northern Sub-Saharan African (NSSA) region. The vast amount of anthropogenic biomass burning conducted in NSSA during the dry months contributes significant amounts of gaseous and particulate emissions to the local climate system. The emissions product presented here is a result of the efforts made to utilize quantitative satellite measures of important fire and smoke variables to generate an accurate emissions product that can be used to quantify the relationship between biomass burning and regional climate impacts. This new product is based on a unique top-down approach whereby radiant energy and emission rates are related from independent yet coincident remotely sensed retrievals of fire radiative power (FRP) and aerosol optical depth (AOD) from the two active Moderate Resolution Imaging Spectroradiometer (MODIS) instruments. The algorithm produces a 1×1° global grid of coefficients of emission, Ce, that directly relate FRP to emission rates, or equivalently, fire radiative energy (FRE, the temporally integrated FRP curve) to emissions. Thus, emissions can be easily and quickly obtained in a given region by multiplying the Ce grid with FRP measurements acquired within that region. The Ce product offers the user flexibility in using any desired FRP data source, and the lag time in generating emissions is only constrained by that of obtaining FRP. The accuracy of this emissions product and its comparisons to other established emissions databases are presented here, as is a discussion of the contribution that this product will make toward accounting for climate variabilities in the NSSA region.

  12. Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 18-34. Competency Based Curriculum.

    ERIC Educational Resources Information Center

    Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.

    These 17 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are hand cutlery, breakfast items, grain products, vegetables, salad dressing, meats, stock, soups, sauces, garnishes,…

  13. Food Service Worker. Instructional Modules for Food Management, Production and Services. Modules 35-52. Competency Based Curriculum.

    ERIC Educational Resources Information Center

    Tennessee Univ., Knoxville. Dept. of Vocational-Technical Education.

    These 18 teacher modules are part of a curriculum dealing with food management, production, and services that was developed for use in secondary and postsecondary vocational programs in Tennessee. Covered in the individual modules are quickbreads, pies, icings and toppings, specialty cakes, specialty desserts, yeast products, cream puff and puff…

  14. Molecular comparisons for identification of food spoilage yeasts and prediction of species that may develop in different food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Spoilage of foods and beverages by yeasts is often characterized by objectionable odors, appearance, taste, texture or build-up of gas in packaging containers, resulting in loss of the product. Seldom is human health compromised by products spoiled by yeasts even though some spoilage is caused by sp...

  15. An ethyl acetate fraction of Moringa oleifera Lam. Inhibits human macrophage cytokine production induced by cigarette smoke.

    PubMed

    Kooltheat, Nateelak; Sranujit, Rungnapa Pankla; Chumark, Pilaipark; Potup, Pachuen; Laytragoon-Lewin, Nongnit; Usuwanthim, Kanchana

    2014-01-01

    Moringa oleifera Lam. (MO) has been reported to harbor anti-oxidation and anti-inflammatory activity and useful in the treatment of inflammatory diseases. However, despite these findings there has been little work done on the effects of MO on immune cellular function. Since macrophages, TNF and related cytokines play an important pathophysiologic role in lung damage induced by cigarette smoke, we examined the effects of MO on cigarette smoke extract (CSE)-induced cytokine production by human macrophages. An ethyl acetate fraction of MO (MOEF) was prepared from fresh leaves extract of Moringa and shown to consist of high levels of phenolic and antioxidant activities. Human monocyte derived macrophages (MDM) pre-treated with varying concentrations of MOEF showed decreased production of TNF, IL-6 and IL-8 in response to both LPS and CSE. The decrease was evident at both cytokine protein and mRNA levels. Furthermore, the extract inhibited the expression of RelA, a gene implicated in the NF-κB p65 signaling in inflammation. The findings highlight the ability of MOEF to inhibit cytokines (IL-8) which promote the infiltration of neutrophils into the lungs and others (TNF, IL-6) which mediate tissue disease and damage. PMID:24553063

  16. Global warming, population growth, and natural resources for food production.

    PubMed

    Pimentel, D

    1991-01-01

    Destruction of forests and the considerable burning of fossil fuels is directly causing the level of carbon dioxide and other greenhouse gases including methane, carbon monoxide, and nitrous oxide in the atmosphere to rise. Population growth in the US and the world indirectly contributes to this global warming. This has led the majority of scientists interested in weather and climate to predict that the planet's temperature will increase from 1.5 to 4.5 degrees Celsius by 2050. These forecasted climactic changes will most likely strongly affect crop production. Specifically these scientists expect the potential changes in temperature, moisture, carbon dioxide, and pests to decrease food production in North America. The degree of changes hinges on each crop and its environmental needs. If farmers begin using improved agricultural technology, the fall in crop yields can be somewhat counterbalanced. Even without global warming, however, agriculture in North America must embrace sensible ecological resource management practices such as conserving soil, water, energy, and biological resources. These sustainable agricultural practices would serve agriculture, farmers, the environment, and society. Agriculturalists, farmers, and society are already interested in sustainable agriculture. Still scientists must conduct more research on the multiple effects of potential global climate change on many different crops under various environmental conditions and on new technologies that farmers might use in agricultural production. We must cut down our consumption of fossil fuel, reduce deforestation, erase poverty, and protect our soil, water, and biological resources. The most important action we need to take, however, is to check population growth. PMID:12344889

  17. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Substances used in the manufacture of paper and paperboard products used in food packaging. 181.30 Section 181.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) PRIOR-SANCTIONED FOOD INGREDIENTS Specific Prior-Sanctioned Food Ingredients §...

  18. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Substances used in the manufacture of paper and paperboard products used in food packaging. 181.30 Section 181.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) PRIOR-SANCTIONED FOOD INGREDIENTS...

  19. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Substances used in the manufacture of paper and paperboard products used in food packaging. 181.30 Section 181.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) PRIOR-SANCTIONED FOOD INGREDIENTS...

  20. 21 CFR 181.30 - Substances used in the manufacture of paper and paperboard products used in food packaging.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Substances used in the manufacture of paper and paperboard products used in food packaging. 181.30 Section 181.30 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) PRIOR-SANCTIONED FOOD INGREDIENTS...

  1. HIGH SPEED REAL TIME REMOVAL OF UNDESIRABLE PRODUCT FROM FOOD PROCESSING LINES

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Removal of undesirable defects and contaminants in food products is a concern for both food safety and food quality reasons. The presence of such materials is therefore a major component of quality grading standards. It can also have an effect on the accessibility of foreign markets and a producer...

  2. Appropriate Technology, Energy and Food Production in an Industrial Arts Curriculum.

    ERIC Educational Resources Information Center

    Pytlik, Edward; Scanlin, Dennis

    1979-01-01

    With modern agriculture, the growing, processing, packaging, and distribution of food fit well into an industrial arts curriculum. Many areas of this system need closer attention: the high cost of energy in food production, the problems of land preparation, fertilizers, irrigation, food processing, and agriculture in an industrial arts curriculum.…

  3. Short communication: a food-systems approach to assessing dairy product waste.

    PubMed

    Ridoutt, B G; Baird, D L; Bastiaans, K; Darnell, R; Hendrie, G A; Riley, M; Sanguansri, P; Syrette, J; Noakes, M; Keating, B A

    2014-10-01

    Concern about world population increase, food security, and the environmental burdens of food production have made food-waste reduction a social and environmental priority. In this context, the quantification of dairy product waste is especially difficult due to the varied means of disposal, by solid and liquid waste streams, and due to inclusion as an ingredient in many processed foods. In this study, food intake data from the Australian National Nutrition Survey (>13,000 participants; >4,500 food items) were disaggregated into basic foods and total national dairy product intake was expressed in whole-milk equivalents. This result was compared with total domestic milk supply, indicating a level of waste of 29% for dairy products in the Australian food system. With national food-waste reduction targets becoming increasingly common, reliable estimates of food waste at the national scale are important for goal setting, baseline reporting, and performance monitoring. For this purpose, the systems approach to assessing food waste demonstrated in this project is deemed to have advantages over other common methods of food-waste assessment, such as bin audits, waste diaries, and surveys. PMID:25064645

  4. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... for use at medical facilities within the representative's VISN. (1) The VISN Nutrition and Food Service representative must notify the Director, Nutrition and Food Service, VA Central Office, of the... 809.270 Qualified products for convenience/labor-saving foods. (a) Each VISN Nutrition and...

  5. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... for use at medical facilities within the representative's VISN. (1) The VISN Nutrition and Food Service representative must notify the Director, Nutrition and Food Service, VA Central Office, of the... 809.270 Qualified products for convenience/labor-saving foods. (a) Each VISN Nutrition and...

  6. Genetic Relatedness Among Escherichia coli Pathotypes Isolated from Food Products for Human Consumption in Cartagena, Colombia

    PubMed Central

    Amézquita-Montes, Zorangel; Tamborski, Maria; Kopsombut, Usa G.; Zhang, Chengxian; Arzuza, Octavio S.

    2015-01-01

    Abstract Foodborne pathogens are a leading cause of mild-to-severe gastrointestinal illnesses worldwide. Escherichia coli pathotypes have been known to cause gastrointestinal illnesses in children less than 5 years old in Colombia. However, insufficient information is available on the prevalence of E. coli contamination of food products and the kind of E. coli food product reservoirs. The two objectives of this study were designed to address this issue. The first objective was to ascertain coliform, E. coli, and pathogenic E. coli contamination of food products readily available for human consumption in Cartagena, Colombia. The second objective was to evaluate the relationship between pathogenic E. coli isolated from food products and those isolated from cases of diarrhea in children. Food product samples consisting of pasteurized milk, unpasteurized fruit juice, ground beef, cheese, and vegetables were obtained at four retail stores. The food samples were cultured in liquid media and tested for the presence of coliforms and E. coli. E. coli isolates were tested by polymerase chain reaction for the presence of pathogenic E. coli. Coliforms, E. coli, and E. coli intestinal pathotypes contamination were detected in 88.4%, 53%, and 2.1% of food product samples, respectively. Ground beef and cheese were the only food samples contaminated with E. coli intestinal pathotypes including enteropathogenic (EPEC), Shiga toxin–producing (STEC), and enterotoxigenic E. coli (ETEC). Closed multilocus sequencing typing relationships between diarrheagenic E. coli isolates from food products and from individuals with diarrhea suggest that food products readily available at public markets in Cartagena can transmit ETEC and possibly EPEC and STEC. We demonstrated that a high proportion of food products for human consumption available at public markets in Cartagena are contaminated with coliforms, E. coli, and E. coli intestinal pathogens. Furthermore, food products containing E. coli

  7. Nutrition Content of Food and Beverage Products on Web Sites Popular With Children

    PubMed Central

    Lingas, Elena O.; Bukofzer, Eliana

    2009-01-01

    We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children. PMID:19443816

  8. Nutrition content of food and beverage products on Web sites popular with children.

    PubMed

    Lingas, Elena O; Dorfman, Lori; Bukofzer, Eliana

    2009-11-01

    We assessed the nutritional quality of branded food and beverage products advertised on 28 Web sites popular with children. Of the 77 advertised products for which nutritional information was available, 49 met Institute of Medicine criteria for foods to avoid, 23 met criteria for foods to neither avoid nor encourage, and 5 met criteria for foods to encourage. There is a need for further research on the nature and extent of food and beverage advertising online to aid policymakers as they assess the impact of this marketing on children. PMID:19443816

  9. Cigarette smoke-exposed Candida albicans increased chitin production and modulated human fibroblast cell responses.

    PubMed

    Alanazi, Humidah; Semlali, Abdelhabib; Perraud, Laura; Chmielewski, Witold; Zakrzewski, Andrew; Rouabhia, Mahmoud

    2014-01-01

    The predisposition of cigarette smokers for development of respiratory and oral bacterial infections is well documented. Cigarette smoke can also contribute to yeast infection. The aim of this study was to investigate the effect of cigarette smoke condensate (CSC) on C. albicans transition, chitin content, and response to environmental stress and to examine the interaction between CSC-pretreated C. albicans and normal human gingival fibroblasts. Following exposure to CSC, C. albicans transition from blastospore to hyphal form increased. CSC-pretreated yeast cells became significantly (P < 0.01) sensitive to oxidation but significantly (P < 0.01) resistant to both osmotic and heat stress. CSC-pretreated C. albicans expressed high levels of chitin, with 2- to 8-fold recorded under hyphal conditions. CSC-pretreated C. albicans adhered better to the gingival fibroblasts, proliferated almost three times more and adapted into hyphae, while the gingival fibroblasts recorded a significantly (P < 0.01) slow growth rate but a significantly higher level of IL-1β when in contact with CSC-pretreated C. albicans. CSC was thus able to modulate both C. albicans transition through the cell wall chitin content and the interaction between C. albicans and normal human gingival fibroblasts. These findings may be relevant to fungal infections in the oral cavity in smokers. PMID:25302312

  10. Cigarette Smoke-Exposed Candida albicans Increased Chitin Production and Modulated Human Fibroblast Cell Responses

    PubMed Central

    Alanazi, Humidah; Semlali, Abdelhabib; Perraud, Laura; Chmielewski, Witold; Zakrzewski, Andrew

    2014-01-01

    The predisposition of cigarette smokers for development of respiratory and oral bacterial infections is well documented. Cigarette smoke can also contribute to yeast infection. The aim of this study was to investigate the effect of cigarette smoke condensate (CSC) on C. albicans transition, chitin content, and response to environmental stress and to examine the interaction between CSC-pretreated C. albicans and normal human gingival fibroblasts. Following exposure to CSC, C. albicans transition from blastospore to hyphal form increased. CSC-pretreated yeast cells became significantly (P < 0.01) sensitive to oxidation but significantly (P < 0.01) resistant to both osmotic and heat stress. CSC-pretreated C. albicans expressed high levels of chitin, with 2- to 8-fold recorded under hyphal conditions. CSC-pretreated C. albicans adhered better to the gingival fibroblasts, proliferated almost three times more and adapted into hyphae, while the gingival fibroblasts recorded a significantly (P < 0.01) slow growth rate but a significantly higher level of IL-1β when in contact with CSC-pretreated C. albicans. CSC was thus able to modulate both C. albicans transition through the cell wall chitin content and the interaction between C. albicans and normal human gingival fibroblasts. These findings may be relevant to fungal infections in the oral cavity in smokers. PMID:25302312

  11. Potential Impacts of Food Production on Freshwater Availability

    NASA Astrophysics Data System (ADS)

    Yano, Shinjiro; Hanasaki, Naota; Itsubo, Norihiro; Kim, Hyungjun; Oki, Taikan

    2014-05-01

    The sustainability of freshwater use is often evaluated based on the total volume of water consumption or withdrawal. However, the renewable freshwater resource and potential impacts of water depletion differ with location and water source. In addition, most estimates of the environmental impacts of water use have focused on depletion from a single-source perspective without separating geographically different water sources. Therefore, comprehensive potential impacts from multiple water sources remain unclear. In this study, we quantified the potential impacts of the global food production on freshwater availability (water availability footprint), applying the Water Availability Factor (fwa). Each water source including rainfall, surface water, and groundwater had individual fwa, which is calculated based on the geophysical hydrological cycle, to reflect the differences among renewable freshwater resources by place and source. The fwa for each water source was estimated based on land area or time period required to obtain the reference volume of freshwater. The reference volume was regarded as 1 m3 of rainfall over an area of 1.0 m2 (1,000 mm/year), based on the global mean annual precipitation. This concept is consistent with the Ecological Footprint (EF), which measures how much biologically productive land area is required to provide the resources consumed. The EF concept is measured in global hectares, a standardized unit equal to one hectare with global average bioproductivity. We found that the current agriculture consumes freshwater resources at 1.3 times the rapid rate than sustainable water use. This rate can also indicate environmental water scarcity. Among environmentally water-scarce countries, well-financed countries tend to import cereal products as virtual water to compensate for their domestic water resources. Among water-abundant countries, well-financed countries tend to export cereal products by exploiting their freshwater availability. The fwa

  12. Digital imaging based classification and authentication of granular food products

    NASA Astrophysics Data System (ADS)

    Carter, R. M.; Yan, Y.; Tomlins, K.

    2006-02-01

    In the food industry there are many types of product that are in the form of particles, granules or grains. Consistent material size and quality within any given sample is an important requirement that is well known in industry. In addition it is possible that samples of material may be of unknown type or have been subject to adulteration, thus making material authentication a real requirement. The present work implements an advanced, but cost-effective, digital imaging and image processing technique to characterize granular foodstuffs either in real time process control or in an off-line, sample-based, manner. The imaging approach not only provides cost-effective and rugged hardware when compared with other approaches but also allows precise characterization of individual grains of material. In this paper the imaging system is briefly described and the parameters it measures are discussed. Both cluster and discriminant analyses are performed to establish the suitability of the measured parameters for authenticity study and a simple fuzzy logic is implemented based on the findings. Tests are performed, using rice as an example, to evaluate the performance of the system for authenticity testing, and encouraging results are achieved.

  13. Arsenic speciation in humans and food products: a review.

    PubMed

    Benramdane, L; Bressolle, F; Vallon, J J

    1999-09-01

    Although acute intoxication has become rare, arsenic (As) is still a dangerous pollution agent for industrial workers and people living in the vicinity of emission sources. In humans, only inorganic As is toxic; organic forms present in large amounts in the environment are nontoxic. It is therefore important to be able to differentiate one group from the other using appropriate speciation methods. The authors review the present knowledge of the distribution of As in humans and food products. The three steps of the speciation methods (sample preparation, species separation, and detection) are described. For liquid samples, a clean-up step (C18 cartridge extraction, dilution, or freezing) is necessary to eliminate proteins and salts from the matrix. For solid organic samples, the first step consists of the digestion of tissues followed by solvent extraction sometimes coupled with a C18 extraction. The separation of As species is accomplished by different high-performance liquid chromatography (HPLC) methods (ion-exchange, ion-pairing, and micellar liquid chromatography). The detection methods are compatible with HPLC and are able to detect As species in the microgram-per-liter range. Inductively coupled plasma (ICP) atomic emission spectrometry is more frequently used, but suffers from interference by organic solvents in the mobile phases. Atomic absorption spectrometry methods give sensitivities of the same order. ICP-mass spectrometry has the advantage of specificity and can be 100- to 1000-fold more sensitive than previous methods. PMID:10497786

  14. [Residual chemicals in natural rubber products for food contact use].

    PubMed

    Kawamura, Y; Nakajima, A; Yamada, T

    2001-06-01

    The residues of additives and other chemicals were investigated by GC/MS in natural rubber products for food contact, which included nipples, packing, gloves and a net for ham. The packings and gloves contained 980-6,570 micrograms/g of vulcanization accelerators, such as zinc dimethyldithiocarbamate, zinc diethyldithiocarbamate (EZ), zinc di-n-buthyldithiocarbamate (BZ) and 2-mercaptobenzothiazole. Some samples contained BHT, Irganox 1076 and Yoshinox 2246R as antioxidants; dibutyl phthalate and di(2-ethylhexyl) phthalate as plasticizers; and palmitic acid, stearic acid, palmitamide, stearamide and hydrocarbons as lubricants. Two unknown peaks were identified as stigmasterol and beta-sitosterol, and others were estimated to be fucosterol, oryzanol and alpha-sitosterol. These sterols are widely distributed in plants, so their origin was presumed to be the rubber plants. The sterols were detected at a level of 340-2,940 micrograms/g in all natural rubber samples. A migration test was carried out for some samples. No chemicals were released into water, 4% acetic acid or 20% ethanol at 60 degrees C for 30 min, though BHT, Yoshinox 2246R, EZ, BZ and sterols were released into n-heptane at 25 degrees C for 60 min. PMID:11577390

  15. Companion Animals as a Source of Viruses for Human Beings and Food Production Animals.

    PubMed

    Reperant, L A; Brown, I H; Haenen, O L; de Jong, M D; Osterhaus, A D M E; Papa, A; Rimstad, E; Valarcher, J-F; Kuiken, T

    2016-07-01

    Companion animals comprise a wide variety of species, including dogs, cats, horses, ferrets, guinea pigs, reptiles, birds and ornamental fish, as well as food production animal species, such as domestic pigs, kept as companion animals. Despite their prominent place in human society, little is known about the role of companion animals as sources of viruses for people and food production animals. Therefore, we reviewed the literature for accounts of infections of companion animals by zoonotic viruses and viruses of food production animals, and prioritized these viruses in terms of human health and economic importance. In total, 138 virus species reportedly capable of infecting companion animals were of concern for human and food production animal health: 59 of these viruses were infectious for human beings, 135 were infectious for food production mammals and birds, and 22 were infectious for food production fishes. Viruses of highest concern for human health included hantaviruses, Tahyna virus, rabies virus, West Nile virus, tick-borne encephalitis virus, Crimean-Congo haemorrhagic fever virus, Aichi virus, European bat lyssavirus, hepatitis E virus, cowpox virus, G5 rotavirus, influenza A virus and lymphocytic choriomeningitis virus. Viruses of highest concern for food production mammals and birds included bluetongue virus, African swine fever virus, foot-and-mouth disease virus, lumpy skin disease virus, Rift Valley fever virus, porcine circovirus, classical swine fever virus, equine herpesvirus 9, peste des petits ruminants virus and equine infectious anaemia virus. Viruses of highest concern for food production fishes included cyprinid herpesvirus 3 (koi herpesvirus), viral haemorrhagic septicaemia virus and infectious pancreatic necrosis virus. Of particular concern as sources of zoonotic or food production animal viruses were domestic carnivores, rodents and food production animals kept as companion animals. The current list of viruses provides an objective

  16. Monitoring transmission routes of Listeria spp. in smoked salmon production with repetitive element sequence-based PCR techniques.

    PubMed

    Zunabovic, M; Domig, K J; Pichler, I; Kneifel, W

    2012-03-01

    Various techniques have been used for tracing the transmission routes of Listeria species and for the assessment of hygiene standards in food processing plants. The potential of repetitive element sequence-based PCR (Rep-PCR) methods (GTG₅ and REPI + II) for the typing of Listeria isolates (n = 116), including Listeria monocytogenes (n = 46), was evaluated in a particular situation arising from the relocation of a company producing cold-smoked salmon. Pulsed-field gel electrophoresis (PFGE) using three restriction enzymes (ApaI, AscI, and SmaI) was used for comparison. Identical transmission scenarios among two companies could be identified by cluster analysis of L. monocytogenes isolates that were indistinguishable by both Rep-PCR and PFGE. The calculated diversity index (DI) indicates that Rep-PCR subtyping of Listeria species with primer sets GTG₅ and REPI + II has a lower discrimination power than does PFGE. When concatenated Rep-PCR cluster analysis was used, the DI increased from 0.934 (REPI + II) and 0.923 (GTG₅) to 0.956. The discrimination power of this method was similar to that of PFGE typing based on restriction enzyme Apa I (DI = 0.955). Listeria welshimeri may be useful as an indicator for monitoring smoked salmon processing environments. Rep-PCR meets the expectations of a reasonable, fast, and low-cost molecular subtyping method for the routine monitoring of Listeria species. The discriminatory power as characterized by the DI sufficiently quantifies the probability of unrelated isolates being characterized as different subtypes. Therefore, Rep-PCR typing based on two primer systems (GTG₅ and REPI + II) may be a useful tool for monitoring industrial hygiene. PMID:22410224

  17. Tobacco smoking patterns and differential food effects on prostate and breast cancers among smokers and nonsmokers in Córdoba, Argentina.

    PubMed

    Román, María D; Niclis, Camila; Tumas, Natalia; Díaz, María Del Pilar; Osella, Alberto R; Muñoz, Sonia E

    2014-07-01

    The aim of this study was to estimate the effect of diet on prostate and breast cancer (PC and BC) risks in smokers and nonsmokers and to explore the effect modification between smoking and dietary patterns. PC or BC incidence rates were assessed spatially according to tobacco exposure, age-adjusted standardization using lung cancer mortality as a proxy. Two case-control studies were carried out in Argentina (2008-2012). Participants were interviewed about their diet, smoking habits, and other lifestyle factors. Multilevel models were fitted including family history of cancer as the random intercept for the second level, and diet and lifestyle variables as covariates. Tobacco exposure was aggregated spatially. Family history of cancer significantly accounts for PC and BC. In smokers, high intake of fat meat increased PC and BC risks [odds ratio (OR) 1.56, 95% confidence interval (CI) 0.81-3.05 and OR 6.01, 95% CI 1.99-8.19, respectively]. PC and BC risks were also greater in smokers with high intakes of fatty foods (OR 1.95, 95% CI 1.09-3.50 and OR 24.2, 95% CI 0.82-7.21, respectively). Moderate intake of nonstarchy vegetables and risk of PC were inversely associated in nonsmokers (OR 0.55, 95% CI 0.20-1.48). In smoker women, BC risk was associated with sweet drink consumption (OR 2.96, 95% CI 1.10-7.92) and ethanol intake (OR 5.15, 95% CI 1.88-14.16). Spatial distributions of cancer incidence rates match those of tobacco exposure. Differential effects of diet on PC and BC risks were found in smokers and nonsmokers. PMID:24871563

  18. High use of commercial food products among infants and young children and promotions for these products in Cambodia.

    PubMed

    Pries, Alissa M; Huffman, Sandra L; Mengkheang, Khin; Kroeun, Hou; Champeny, Mary; Roberts, Margarette; Zehner, Elizabeth

    2016-04-01

    Despite national improvements in child survival, 40% of Cambodian children less than 5 years of age are stunted. Commercially produced complementary foods could be nutritionally beneficial for young children in Cambodia if fortified and of optimal nutrient composition. However, other nutrient-poor commercially produced snack foods may be detrimental to young child feeding by displacing consumption of other nutritious foods. This study assessed consumption of commercial food products among infants and young children and their mothers' exposure to promotions for these products. A cross-sectional survey was conducted among 294 mothers of children less than 24 months of age living in Phnom Penh. Of children 6-23 months of age, 55.0% consumed a commercially produced snack food product on the prior day, and 80.6% had consumed one in the prior week. Only 12 (5.4%) children 6-23 months of age had consumed a commercially produced complementary food. Almost all mothers (96.9%) had observed a promotion for a commercially produced snack food product, and 29.3% reported observation of a promotion for a commercial complementary food. Only one-third (32.9%) of children 6-23 months of age achieved a minimum acceptable diet. Findings indicate that there is a need to improve infant and young child feeding practices among children less than 24 months of age living in Phnom Penh. Nutritious options should be promoted, and consumption of unhealthy commercially produced snack food products should be discouraged. PMID:27061956

  19. Potential hazards in smoke-flavored fish

    NASA Astrophysics Data System (ADS)

    Lin, Hong; Jiang, Jie; Li, Donghua

    2008-08-01

    Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

  20. A 7-month cigarette smoke inhalation study in C57BL/6 mice demonstrates reduced lung inflammation and emphysema following smoking cessation or aerosol exposure from a prototypic modified risk tobacco product.

    PubMed

    Phillips, Blaine; Veljkovic, Emilija; Peck, Michael J; Buettner, Ansgar; Elamin, Ashraf; Guedj, Emmanuel; Vuillaume, Gregory; Ivanov, Nikolai V; Martin, Florian; Boué, Stéphanie; Schlage, Walter K; Schneider, Thomas; Titz, Bjoern; Talikka, Marja; Vanscheeuwijck, Patrick; Hoeng, Julia; Peitsch, Manuel C

    2015-06-01

    Modified risk tobacco products (MRTP) are designed to reduce smoking-related health risks. A murine model of chronic obstructive pulmonary disease (COPD) was applied to investigate classical toxicology end points plus systems toxicology (transcriptomics and proteomics). C57BL/6 mice were exposed to conventional cigarette smoke (3R4F), fresh air (sham), or a prototypic MRTP (pMRTP) aerosol for up to 7 months, including a cessation group and a switching-to-pMRTP group (2 months of 3R4F exposure followed by fresh air or pMRTP for up to 5 months respectively). 3R4F smoke induced the typical adaptive changes in the airways, as well as inflammation in the lung, associated with emphysematous changes (impaired pulmonary function and alveolar damage). At nicotine-matched exposure concentrations of pMRTP aerosol, no signs of lung inflammation and emphysema were observed. Both the cessation and switching groups showed a similar reversal of inflammatory responses and no progression of initial emphysematous changes. A significant impact on biological processes, including COPD-related inflammation, apoptosis, and proliferation, was identified in 3R4F-exposed, but not in pMRTP-exposed lungs. Smoking cessation or switching reduced these perturbations to near sham-exposed levels. In conclusion, the mouse model indicated retarded disease progression upon cessation or switching to pMRTP which alone had no adverse effects. PMID:25843363

  1. Brachypodium distachyon genomics for sustainable food and fuel production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Grasses are a vital source of food for humanity and are projected to be become an important source of renewable fuel. To provide food, feed and fuel for an ever expanding human population it will be necessary to improve existing grass crops (e.g. wheat, maize, rice) and domesticate perennial grasses...

  2. Regional Foods and Rural Development: The Role of Product Qualification

    ERIC Educational Resources Information Center

    Tregear, Angela; Arfini, Filippo; Belletti, Giovanni; Marescotti, Andrea

    2007-01-01

    Qualification schemes have become popular tools for supporting regional foods, yet little is understood about the impacts they have on the rural development contribution of such foods. Qualification processes may stimulate new networks and community actions, but they may also be incompatible with strategies of extended territorial development…

  3. PRODUCTION OF NON-FOOD-CHAIN CROPS WITH SEWAGE SLUDGE

    EPA Science Inventory

    Feasibility and market potential were determined for non-food-chain crops cultivated using sewage sludge. Non-food-chain crops that are currently being sold on the open market or that have a good potential for marketability were selected. From a list of 20 crops, 3 were selected ...

  4. Encapsulation of Probiotics for use in Food Products

    NASA Astrophysics Data System (ADS)

    Manojlović, Verica; Nedović, Viktor A.; Kailasapathy, Kasipathy; Zuidam, Nicolaas Jan

    diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).

  5. Smoking Stinks! (For Kids)

    MedlinePlus

    ... empty wallet — cigarettes and tobacco products are very expensive! Let's find out more about cigarettes and tobacco. continue What Are Smoking and Smokeless Tobacco? Tobacco (say: tuh-BA-ko) ...

  6. Climate-Related Changes in Food Production Could Lead to 500,000 Deaths

    MedlinePlus

    ... nlm.nih.gov/medlineplus/news/fullstory_157592.html Climate-Related Changes in Food Production Could Lead to 500,000 ... March 3, 2016 (HealthDay News) -- The effects of climate change on food production could lead to the deaths ...

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

    PubMed

    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. PMID:20334396

  8. Antimicrobial resistance in Escherichia coli isolates from food animals, animal food products and companion animals in China.

    PubMed

    Lei, Tao; Tian, Wei; He, Liu; Huang, Xian-Hui; Sun, Yong-Xue; Deng, Yu-Ting; Sun, Yan; Lv, Dian-Hong; Wu, Cong-Ming; Huang, Liang-Zong; Shen, Jian-Zhong; Liu, Jian-Hua

    2010-11-20

    One thousand and thirty Escherichia coli isolates from food animals, animals-derived foods, and companion animals between 2007 and 2008 in Southern China were used to investigate their antimicrobial susceptibility to 14 different antimicrobials by the standard agar dilution method. More than 70% of isolates showed resistance to tetracycline, trimethoprim-sulphamethoxazole, nalidixic acid, and ampicillin. In general, resistance was less frequent in companion animal isolates vs food animals isolates, but cephalosporin and amikacin resistance was more frequent in companion animal isolates, 42.6% to 56.2% vs 14.1% to 24.3%, and 28.5% vs 18.8%, respectively, which was most likely due to the common use of these antimicrobials as treatment in pet animals. Fluoroquinolones resistance was high in all animal isolates (>50%). Food products showed lowest resistance among isolates from these three resources. PFGE analysis indicated that a majority of multidrug-resistant E. coli isolates showed unique, unrelated PFGE profiles and were unlikely to be the spread of a specific clone. This study provides useful information about the prevalence of antimicrobial resistance in E. coli isolated from animals and food products in China and provided evidence of the linkage of the use of antimicrobials in animals and its selection of antimicrobial resistance in bacterial isolates. The data from this study further warns the prudent use of antimicrobials in food and pet animals to reduce the risks of transmission of antimicrobial resistance zoonotic pathogen to humans. PMID:20605690

  9. Secondhand Smoke

    MedlinePlus

    ... or car Making sure people looking after your children (e.g., nannies, babysitters, day care) do not smoke Choosing smokefree restaurants Avoiding indoor public places that allow smoking Teaching ...

  10. Epoxyeicosatrienoic acids attenuate cigarette smoke extract-induced interleukin-8 production in bronchial epithelial cells.

    PubMed

    Ma, Wen-Jiang; Sun, Yan-Hong; Jiang, Jun-Xia; Dong, Xin-Wei; Zhou, Jian-Ying; Xie, Qiang-Min

    2015-03-01

    In response to endothelial cell activation, arachidonic acid can be converted by cytochrome P450 (CYP) epoxygenases to epoxyeicosatrienoic acids (EETs), which have potent vasodilator and anti-inflammatory properties. In this study, we investigated the effects of exogenous EETs on cigarette smoke extract (CSE)-induced inflammation in human bronchial epithelial cells (NCI-H292). We found that CSE inhibited the expression of CYP2C8 and mildly stimulated the expression of epoxide hydrolase 2 (EPHX2) but did not change the expression of CYP2J2. Treatment with 11,12-EET or 14,15-EET attenuated the CSE-induced release of interleukin (IL)-8 by inhibiting the phosphorylation of p38 mitogen-activated protein kinases (MAPKs). Our results demonstrated that CSE may reduce the anti-inflammatory ability of epithelial cells themselves by lowering the EET level. EETs from pulmonary epithelial cells may play a critical protective role on epithelial cell injury. PMID:25467970

  11. An overview of food safety and bacterial foodborne zoonoses in food production animals in the Caribbean region.

    PubMed

    Guerra, Maria Manuela Mendes; de Almeida, Andre M; Willingham, Arve Lee

    2016-08-01

    Foodborne diseases (FBDs) in the Caribbean have a high economic burden. Public health and tourism concerns rise along with the increasing number of cases and outbreaks registered over the last 20 years. Salmonella spp., Shigella spp., and Campylobacter spp. are the main bacteria associated with these incidents. In spite of undertaking limited surveillance on FBD in the region, records related to bacterial foodborne zoonoses in food-producing animals and their associated epidemiologic significance are poorly documented, giving rise to concerns about the importance of the livestock, food animal product sectors, and consumption patterns. In this review, we report the available published literature over the last 20 years on selected bacterial foodborne zoonoses in the Caribbean region and also address other food safety-related aspects (e.g., FBD food attribution, importance, surveillance), mainly aiming at recognizing data gaps and identifying possible research approaches in the animal health sector. PMID:27215411

  12. Methods of smoking cessation.

    PubMed

    Schwartz, J L

    1992-03-01

    Smoking-cessation treatment consists of three phases: preparation, intervention, and maintenance. Preparation aims to increase the smoker's motivation to quit and to build confidence that he or she can be successful. Intervention can take any number of forms (or a combination of them) to help smokers to achieve abstinence. Maintenance, including support, coping strategies, and substitute behaviors, is necessary for permanent abstinence. Although most smokers who successfully quit do so on their own, many use cessation programs at some point during their smoking history. Moreover, many people act on the advice of a health professional in deciding to quit. Some are also aided by a smoking-cessation kit from a public or voluntary agency, a book, a tape, or an over-the-counter product. Still others receive help from mass-media campaigns, such as the Great American Smokeout, or community programs. Counseling, voluntary and commercial clinics, nicotine replacement strategies, hypnosis, acupuncture, and behavioral programs are other methods used by smokers to break the habit. Programs that include multiple treatments are more successful than single interventions. The most cost-effective strategy for smoking cessation for most smokers is self-care, which includes quitting on one's own and might also include acting on the advice of a health profession or using an aid such as a quit-smoking guide. Heavier, more addicted smokers are more likely to seek out formal programs after several attempts to quit. Many people can quit smoking, but staying off cigarettes requires maintenance, support, and additional techniques, such as relapse prevention. Physicians, dentists, and other health professionals can provide important assistance to their patients who smoke. Quit rates can be improved if clinicians provide more help (e.g., counseling, support) than just simple advice and warnings. Clinicians also play an important role in providing nicotine replacement products such as nicotine

  13. Production, acceptability and microbiological evaluation of weaning food formulations.

    PubMed

    Badau, M H; Jideani, I A; Nkama, I

    2006-06-01

    Weaning food formulations were produced from pearl millet cultivar (SOSAT C-88), cowpea and groundnut in the ratio of 70:20:10 and 5 per cent malt from six pearl millet cultivars (SOSAT C-88, ZANGO, EX-BORNO, ICMV IS 94206, GWAGWA, GB 8735) and one sorghum cultivar (ICSV III) were added to produce seven formulations plus the one without malt. Microbiological quality of eight weaning food formulations was evaluated. Twenty weaning mothers were used to determine the acceptability of gruels from the eight weaning food formulations using a nine-point hedonic scale. Addition of 5 per cent malt did not affect the microbial count of weaning food formulations. Saccharomyces cerevisiae, Klebsiella aerogenes and Aspergillus niger were found in all the weaning food formulations. Shigella and Salmonella were not encountered in this study. Addition of 5 per cent SOSAT C-88, ZANGO, EX-BORNO, ICMV-IS 94206 and GWAGWA malt improved the taste and texture of weaning food formulations. The population of micro-organisms isolated from weaning formulations was not high enough to produce effective dose. However, the need for processors of weaning foods to adopt strict hygiene practices cannot be overemphasized. PMID:16169859

  14. [Youth Smoking.

    ERIC Educational Resources Information Center

    Stare, Russell K., Ed.

    1994-01-01

    This issue of the newsletter "Prevention Forum" focuses on smoking among adolescents. The articles are as follows: (1) "Where There's Smoke--Will Prevention Put Out the Fire?" (Joanne Burgess), an overview of the Surgeon General's report "Preventing Tobacco Use among Young People," including interviews with prevention and anti-smoking activists;…

  15. NIR reflectance method to determine moisture content in food products

    NASA Astrophysics Data System (ADS)

    Kandala, C. V. K.; Konda Naganathan, G.; Subbiah, J.

    2008-08-01

    Moisture content (MC) is an important quality factor that is measured and monitored, at various stages of processing and storage, in the food industry. There are some commercial instruments available that use near infrared (NIR) radiation measurements to determine the moisture content of a variety of grain products, such as wheat and corn, with out the need of any sample grinding or preparation. However, to measure the MC of peanuts with these instruments the peanut kernels have to be chopped into smaller pieces and filled into the measuring cell. This is cumbersome, time consuming and destructive. An NIR reflectance method is presented here by which the average MC of about 100 g of whole kernels could be determined rapidly and nondestructively. The MC range of the peanut kernels tested was between 8% and 26%. Initially, NIR reflectance measurements were made at 1 nm intervals in the wave length range of 1000 nm to 1800 nm and the data was modeled using partial least squares regression (PLSR). The predicted values of the samples tested in the above range were compared with the values determined by the standard air-oven method. The predicted values agreed well with the air-oven values with an R2 value of 0.96 and a standard error of prediction (SEP) of 0.83. Using the PLSR beta coefficients, five key wavelengths were identified and using multiple linear regression (MLR) method MC predictions were made. The R2 and SEP values of the MLR model were 0.84 and 1.62, respectively. Both methods performed satisfactorily and being rapid, nondestructive, and non-contact, may be suitable for continuous monitoring of MC of grain and peanuts as they move on conveyor belts during their processing.

  16. Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges.

    PubMed

    Van Kleef, E; Van Trijp, J C M; Van Den Borne, J J G C; Zondervan, C

    2012-01-01

    In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits, and environmental cues. Three interrelated routes to satiating enhancement are to change the food composition to develop stronger physiological satiation and satiety signals, anticipate and build on smart external stimuli at the moment of purchase and consumption, and improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving these routes in the field of nutrition, food technology, consumer, marketing, and communication are outlined. PMID:22530713

  17. Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges

    PubMed Central

    Van Kleef, E.; Van Trijp, J.C.M.; Van Den Borne, J.J.G.C.; Zondervan, C.

    2012-01-01

    In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits, and environmental cues. Three interrelated routes to satiating enhancement are to change the food composition to develop stronger physiological satiation and satiety signals, anticipate and build on smart external stimuli at the moment of purchase and consumption, and improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving these routes in the field of nutrition, food technology, consumer, marketing, and communication are outlined. PMID:22530713

  18. Nutrition, food production and health - an agenda also for cardiologists.

    PubMed

    Faergeman, Ole; Hugenholtz, Paul G; De Caterina, Raffaele

    2015-05-01

    The relationship of cardiovascular disease to food has become more complicated on a scientific level yet starkly simpler on the level of policies for producing food for planetary as well as human health. Accordingly, we argue that professional societies in medicine should take a broader view of the scientific methods necessary to understand the complex issues of nutrition and cardiovascular and other disease, and they should lend greater support to policies for agriculture and the food industry that protect ecosystems, combat climate change and promote cardiovascular health. PMID:24699337

  19. Alkylating activity in food products--especially sauerkraut and sour fermented dairy products--after incubation with nitrite under quasi-gastric conditions.

    PubMed

    Groenen, P J; Busink, E

    1988-03-01

    N-Nitroso compounds may well rank high among the genotoxic carcinogens present in our environment. Small amounts of such compounds may be formed in the human stomach after consumption of high-nitrate vegetables. Volatile nitrosamines can be conveniently determined but reliable methods of analysis for non-volatile N-nitroso compounds are still lacking. In this study we have used the 4-(4-nitrobenzyl)pyridine test to look for the formation of alkylating compounds such as N-nitroso-N-methylurea in a wide range of food products after incubation with nitrite under simulated gastric conditions. Our results indicate that many food products do not form alkylating compounds in appreciable amounts, even though the nitrite concentration used was five to ten times that found in saliva after a high-nitrate meal. Comparatively strong alkylating activity, however, was detected after incubation of samples of sauerkraut, certain dairy products (yoghurt, biogarde, quark, buttermilk and milk), wine and smoked mackerel. Samples of sauerkraut incubated with simulated gastric fluid, but without (added) nitrite, also displayed appreciable alkylating activity. The formation of alkylating substances in non-fat yoghurt was markedly inhibited by addition of ascorbic acid. The identity of the alkylating agents remains unknown. The isolation procedure was optimized for N-nitroso-N-methylurea, but will certainly result in the isolation of other compounds, such as C-nitroso-, C-nitro- or perhaps even C-nitroso-C'-nitro-compounds as well. Biogenic amines, glucosinolates, indole derivatives or other compounds may be involved as precursors. If alkylating agents are formed in vivo after ingestion of high-nitrate vegetables or drinking water, this is likely to occur only when the food products mentioned above are ingested simultaneously with or shortly after the nitrate load and not appreciably (except perhaps in the case of sauerkraut) when they are ingested alone, without a nitrate source. The

  20. Contaminants and microorganisms in Dutch organic food products: a comparison with conventional products.

    PubMed

    Hoogenboom, L A P; Bokhorst, J G; Northolt, M D; van de Vijver, L P L; Broex, N J G; Mevius, D J; Meijs, J A C; Van der Roest, J

    2008-10-01

    Organic products were analysed for the presence of contaminants, microorganisms and antibiotic resistance and compared with those from conventional products. No differences were observed in the Fusarium toxins deoxynivalenol and zearalenone in organic and conventional wheat, during both a dry period and a very wet period which promoted the production of these toxins. Nitrate levels in head lettuce produced organically in the open field were much lower than those in conventional products. In iceberg lettuce and head lettuce from the greenhouse, no differences were detected. Organically produced carrots contained higher nitrate levels than conventional products. Both organic and conventional products contained no residues of non-polar pesticides above the legal limits, although some were detected in conventional lettuce. Organic products contained no elevated levels of heavy metals. Salmonella was detected in 30% of pig faeces samples obtained from 30 organic farms, similar to the incidence at conventional farms. At farms that switched to organic production more then 6 years ago no Salmonella was detected, with the exception of one stable with young pigs recently purchased from another farm. No Salmonella was detected in faeces at the nine farms with organic broilers, and at one out of ten farms with laying hens. This is comparable with conventional farms where the incidence for Salmonella lies around 10%. Campylobacter was detected in faeces at all organic broiler farms, being much higher than at conventional farms. One of the most remarkable results was the fact that faeces from organic pigs and broilers showed a much lower incidence of antibiotic resistant bacteria, except for Campylobacter in broilers. It is concluded that the organic products investigated scored as equally well as conventional products with regard to food safety and at the same time show some promising features with respect to antibiotic resistance. PMID:18608495

  1. Improved product energy intensity benchmarking metrics for thermally concentrated food products.

    PubMed

    Walker, Michael E; Arnold, Craig S; Lettieri, David J; Hutchins, Margot J; Masanet, Eric

    2014-10-21

    Product energy intensity (PEI) metrics allow industry and policymakers to quantify manufacturing energy requirements on a product-output basis. However, complexities can arise for benchmarking of thermally concentrated products, particularly in the food processing industry, due to differences in outlet composition, feed material composition, and processing technology. This study analyzes tomato paste as a typical, high-volume concentrated product using a thermodynamics-based model. Results show that PEI for tomato pastes and purees varies from 1200 to 9700 kJ/kg over the range of 8%-40% outlet solids concentration for a 3-effect evaporator, and 980-7000 kJ/kg for a 5-effect evaporator. Further, the PEI for producing paste at 31% outlet solids concentration in a 3-effect evaporator varies from 13,000 kJ/kg at 3% feed solids concentration to 5900 kJ/kg at 6%; for a 5-effect evaporator, the variation is from 9200 kJ/kg at 3%, to 4300 kJ/kg at 6%. Methods to compare the PEI of different product concentrations on a standard basis are evaluated. This paper also presents methods to develop PEI benchmark values for multiple plants. These results focus on the case of a tomato paste processing facility, but can be extended to other products and industries that utilize thermal concentration. PMID:25215537

  2. Food and Beverage Production. Food and Beverage Management Module. Operational Management Programme. Increasing Opportunities for Supervisors and Managers.

    ERIC Educational Resources Information Center

    Jones, Peter

    This self-instructional unit for supervisors and managers in the British hotel and catering industry is intended to consolidate work covered in a 1-day course. The document begins with an introduction and advice on how to use the unit. The following topics are covered in the unit: (1) planning the menu; (2) food production systems; (3) kitchen…

  3. Characterization and Exposure Assessment of Emetic Bacillus cereus and Cereulide Production in Food Products on the Dutch Market.

    PubMed

    Biesta-Peters, Elisabeth G; Dissel, Serge; Reij, Martine W; Zwietering, Marcel H; in't Veld, Paul H

    2016-02-01

    The emetic toxin cereulide, which can be produced by Bacillus cereus, can be the cause of food poisoning upon ingestion by the consumer. The toxin causes vomiting and is mainly produced in farinaceous food products. This article includes the prevalence of B. cereus and of cereulide in food products in The Netherlands, a characterization of B. cereus isolates obtained, cereulide production conditions, and a comparison of consumer exposure estimates with those of a previous exposure assessment. Food samples (n = 1,489) were tested for the presence of B. cereus; 5.4% of the samples contained detectable levels (>10(2) CFU/g), and 0.7% contained levels above 10(5) CFU/g. Samples (n = 3,008) also were tested for the presence of cereulide. Two samples (0.067%) contained detectable levels of cereulide at 3.2 and 5.4 μg/kg of food product. Of the 481 tested isolates, 81 produced cereulide and/or contained the ces gene. None of the starch-positive and hbl-containing isolates possessed the ces gene, whereas all strains contained the nhe genes. Culture of emetic B. cereus under nonoptimal conditions revealed a delay in onset of cereulide production compared with culture under optimal conditions, and cereulide was produced in all cases when B. cereus cells had been in the stationary phase for some time. The prevalence of cereulide-contaminated food approached the prevalence of contaminated products estimated in an exposure assessment. The main food safety focus associated with this pathogen should be to prevent germination and growth of any B. cereus present in food products and thus prevent cereulide production in foods. PMID:26818983

  4. Survey of sulfites in wine and various Turkish food and food products intended for export, 2007-2010.

    PubMed

    Ulca, P; Öztürk, Y; Senyuva, H Z

    2011-01-01

    Surveys were carried out between 2007 and 2010 to determine the total levels of sulfites in 1245 samples of wines, dried apricots, dried vegetables, nuts, juices and purees, frozen foods and cereals containing dried fruit supplied by food inspectors and by food producers for testing or for export certification. Sulfite analysis of wine was carried out using the Ripper method with an LOQ of 5 mg l(-1) and for dried and other foods the Monier-Williams distillation procedure was employed with an LOQ of 10 mg kg(-1). In the survey all wines contained measurable sulfites, but with the exception of one sample of white wine they were otherwise below Turkish Food Codex limits of 160 mg kg(-1) for red wine, 210 mg kg(-1) to white wine and 235 mg kg(-1) for sparkling wine. None of the cereal products, frozen foods, juices or purees contained sulfites above 10 mg kg(-1). However, all dried apricot samples contained significant levels of sulfite with around 40% having levels exceeding the Turkish limit of 2000 mg kg(-1). Significant levels of sulfite were found in other samples of dried fruit with even a fruit and nut bar containing 1395 mg kg(-1) of sulfite, suggesting the dried fruit ingredients contained levels above regulatory limits. PMID:24786011

  5. Functional foods: health claim-food product compatibility and the impact of health claim framing on consumer evaluation.

    PubMed

    van Kleef, Ellen; van Trijp, Hans C M; Luning, Pieternel

    2005-06-01

    Two studies are reported, which aim to strengthen the scientific underpinning of strategic decisions regarding functional food development, as to (1) which health benefits to claim, (2) with which product (category), and (3) in which communication format. The first exploratory study is a secondary analysis of 10 different health claims systematically combined with 10 different food carriers to evaluate their combined suitability for functional food positioning. The results show that consumers tend to prefer functional food concepts that primarily communicate disease-related health benefits in carriers with a healthy image or health positioning history. Study 2 examines health claim format and systematically varies the way in which specific health benefits are being communicated to the consumer. Two physiologically oriented claims (heart disease and osteoporosis) and two psychologically oriented food claims (stress and lack of energy) are expressed in enhanced function format versus disease risk reduction format. Also, it includes the individual difference variable of 'regulatory focus' and the health status of the respondent to explore how these factors impact health claim evaluation. The results show that consumer evaluations primarily differ to the extent that health claims are personally relevant in addressing an experienced disease state. Framing is important, but its effect differs by health benefit. No strong effects for consumers' regulatory focus were found. Underlying mechanisms of these effects and their implications for the development of functional foods are discussed. PMID:15894404

  6. Productivity, Disturbance and Ecosystem Size Have No Influence on Food Chain Length in Seasonally Connected Rivers

    PubMed Central

    Warfe, Danielle M.; Jardine, Timothy D.; Pettit, Neil E.; Hamilton, Stephen K.; Pusey, Bradley J.; Bunn, Stuart E.; Davies, Peter M.; Douglas, Michael M.

    2013-01-01

    The food web is one of the oldest and most central organising concepts in ecology and for decades, food chain length has been hypothesised to be controlled by productivity, disturbance, and/or ecosystem size; each of which may be mediated by the functional trophic role of the top predator. We characterised aquatic food webs using carbon and nitrogen stable isotopes from 66 river and floodplain sites across the wet-dry tropics of northern Australia to determine the relative importance of productivity (indicated by nutrient concentrations), disturbance (indicated by hydrological isolation) and ecosystem size, and how they may be affected by food web architecture. We show that variation in food chain length was unrelated to these classic environmental determinants, and unrelated to the trophic role of the top predator. This finding is a striking exception to the literature and is the first published example of food chain length being unaffected by any of these determinants. We suggest the distinctive seasonal hydrology of northern Australia allows the movement of fish predators, linking isolated food webs and potentially creating a regional food web that overrides local effects of productivity, disturbance and ecosystem size. This finding supports ecological theory suggesting that mobile consumers promote more stable food webs. It also illustrates how food webs, and energy transfer, may function in the absence of the human modifications to landscape hydrological connectivity that are ubiquitous in more populated regions. PMID:23776641

  7. Envisioning a metropolitan foodshed: potential environmental consequences of increasing food-crop production around Chicago

    NASA Astrophysics Data System (ADS)

    Bowen, E. E.; Martin, P. A.; Schuble, T. J.

    2009-12-01

    Nationwide, cities are increasingly developing policies aimed at greater sustainability, particularly focusing on reducing environmental impact. Such policies commonly emphasize more efficiently using energy to decrease the greenhouse gas (GHG) footprint of the city. However, most plans ignore the food system as a factor in regional energy use and GHG emissions. Yet, the food system in the United States accounts for ~20% of per capita greenhouse gas emissions. Local, sustainable food production is cited as one strategy for mitigating GHG emissions of large metropolitan areas. “Sustainable” for regional agriculture is often identified as small-scale, diversified food crop production using best practices management. Localized food production (termed “foodshed”) using sustainable agriculture could mitigate climate change in multiple ways: (1) energy and therefore CO2-intensive portions of the conventional food system might be replaced by local, lower-input food production resulting in carbon offsets; (2) increased regional carbon storage might result from well-managed food crop production vs. commodity crop production; and (3) averted N2O emissions might result from closing nutrient cycles on agricultural lands following changes in management practices. The broader implications for environmental impact of widespread conversion to sustainable food crop agriculture, however, remain largely unknown. We examine the Chicago metropolitan region to quantify the impact of increased local food production on regional energy efficiency and GHG emissions. Geospatial analysis is used to quantify the resource potential for establishing a Chicago metropolitan foodshed. A regional foodshed is defined by minimizing cost through transportation mode (road, rail, or water) and maximizing the production potential of different soil types. Simple biogeochemical modeling is used to predict changes in N2O emissions and nutrient flows following changes in land management practices

  8. Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage

    PubMed Central

    Deuri, Deepshikha; Hazarika, Pragati; Singh, Tarun Pal; Chhangte, Lalchamliani; Singh, Parminder; Talukder, Suman

    2016-01-01

    Aim: The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. Materials and Methods: Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), T-2 (uncured, cooked, and smoked simultaneously at 120°C for 45 min), T-3 (cured, first cooked at 121°C for 15 min, and then smoked at 120°C for 30 min), and T-4 (cured, cooked, and smoked simultaneously at 120°C for 45 min). Results: Cooking yield was significantly higher (p<0.05) for the T-4. The pH of T-3 and T-4 samples was significantly higher (p<0.05) on day 15. The tyrosine value of all the samples increased significantly (p<0.05) among the different days of analysis. Thiobarbituric acid value was significantly (p<0.05) lower in T-3 sample both at the beginning and at the end of storage period. In microbiological profile, total plate count was lower in T-3 and T-4 than T-1 and T-2. However, Escherichia coli count was negative for T-3 and T-4 samples throughout the storage period. Among sensory attributes, T-3 and T-4 samples registered superior scores for color, flavor, texture, juiciness, and overall acceptability. Conclusion: Furthermore, Vawksa rep (smoked pork product) could be prepared easily with little technology up-gradation and with a negligible escalation of production cost. PMID:27397981

  9. 78 FR 51732 - The Food and Drug Administration/European Medicines Agency Orphan Product Designation and Grant...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-08-21

    ... HUMAN SERVICES Food and Drug Administration The Food and Drug Administration/European Medicines Agency Orphan Product Designation and Grant Public Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of public workshop. The Food and Drug Administration's (FDA) Office of Orphan Products...

  10. 77 FR 52744 - Food and Drug Administration/European Medicines Agency Orphan Product Designation and Grant Workshop

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-08-30

    ... HUMAN SERVICES Food and Drug Administration Food and Drug Administration/European Medicines Agency Orphan Product Designation and Grant Workshop AGENCY: Food and Drug Administration, HHS. ACTION: Notice of meeting. The Food and Drug Administration's (FDA) Office of Orphan Products Development...

  11. 21 CFR 1310.11 - Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 9 2012-04-01 2012-04-01 false Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. 1310.11 Section 1310.11 Food and Drugs DRUG ENFORCEMENT... Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. (a)...

  12. 21 CFR 1310.11 - Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 9 2010-04-01 2010-04-01 false Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. 1310.11 Section 1310.11 Food and Drugs DRUG ENFORCEMENT... Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. (a)...

  13. 21 CFR 1310.11 - Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 9 2013-04-01 2013-04-01 false Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. 1310.11 Section 1310.11 Food and Drugs DRUG ENFORCEMENT... Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. (a)...

  14. 21 CFR 1310.11 - Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 9 2014-04-01 2014-04-01 false Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. 1310.11 Section 1310.11 Food and Drugs DRUG ENFORCEMENT... Reinstatement of exemption for drug products distributed under the Food, Drug and Cosmetic Act. (a)...

  15. Stop smoking support programs

    MedlinePlus

    Smokeless tobacco - stop smoking programs; Stop smoking techniques; Smoking cessation programs; Smoking cessation techniques ... It is hard to quit smoking if you are acting alone. Smokers may have a ... of quitting with a support program. Stop smoking programs ...

  16. Predicting visual attention to nutrition information on food products: the influence of motivation and ability.

    PubMed

    Turner, Monique Mitchell; Skubisz, Christine; Pandya, Sejal Patel; Silverman, Meryl; Austin, Lucinda L

    2014-09-01

    Obesity is linked to numerous diseases including heart disease, diabetes, and cancer. To address this issue, food and beverage manufacturers as well as health organizations have developed nutrition symbols and logos to be placed on the front of food packages to guide consumers to more healthful food choices. In 2010, the U.S. Food and Drug Administration requested information on the extent to which consumers notice, use, and understand front-of-package nutrition symbols. In response, this study used eye-tracking technology to explore the degree to which people pay visual attention to the information contained in food nutrition labels and front-of-package nutrition symbols. Results indicate that people with motivation to shop for healthful foods spent significantly more time looking at all available nutrition information compared to people with motivation to shop for products on the basis of taste. Implications of these results for message design, food labeling, and public policy are discussed. PMID:24555542

  17. Flight feeding systems design and evaluation. Supplement 1: Production guides. [for the Apollo food system

    NASA Technical Reports Server (NTRS)

    1973-01-01

    The requirements for processing, packaging, testing, and shipment of foods selected for use in the Apollo food system are presented. Specific foodstuffs chosen from the following categories are discussed: (1) soups; (2) juices; (3) breads; (4) meat and poultry products; (5) fruits and nuts; (6) desserts; and (7) beverages. Food procurement for the mobile quarantine facility and for Apollo preflight and postflight activities is also discussed.

  18. Use of Chlorine-Containing Disinfectants in Food Production and Food Processing

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The purpose of this chapter is to describe current commercial practices in use of chlorine-containing compounds in food processing and alternatives to chlorine use. This chapter is not meant to be complete literature review of the subject, but rather is a summary of widely used and accepted current...

  19. Skills Conversion Project: Chapter 3, Food Products and Food Services Industry. Final Report.

    ERIC Educational Resources Information Center

    National Society of Professional Engineers, Washington, DC.

    The National Society of Professional Engineers, under contract to the Department of Labor, conducted a study to investigate the conversion of technical skills of displaced aerospace and defense professionals to other industries. The Seattle and Wichita study teams, focusing on the food industry, projected that about 200 employment opportunities…

  20. Factors affecting the dielectric properties of agricultural and food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Dielectric properties of materials are defined, and the major factors that influence these properties of agricultural and food materials, namely, frequency of the applied radio-frequency and microwave electric fields, water content, temperature, and density of the materials are discussed on the bas...

  1. Hyperspectral imaging for safety inspection of food and agricultural products

    NASA Astrophysics Data System (ADS)

    Lu, Renfu; Chen, Yud-Ren

    1999-01-01

    Development of effective food inspection systems is critical in successful implementation of the hazard analysis and critical control points (HACCP) program. Hyperspectral imaging or imaging spectroscopy, which combines techniques of imaging and spectroscopy to acquire spatial and spectral information simultaneously, has great potential in food quality and safety inspection. This paper reviewed the basic principle and features of hyperspectral imaging and its hardware and software implementation. The potential areas of application for hyperspectral imaging in food quality and safety inspection were identified and its limitations were discussed. A hyperspectral imaging system developed for research in food quality and safety inspection was described. Experiments were performed to acquire hyperspectral images from four classes of poultry carcasses: normal, cadaver, septicemia, and tumor. Noticeable differences in the spectra of the relative reflectance and its second difference in the wavelengths between 430 nm and 900 nm were observed between wholesome and unwholesome carcasses. Differences among the three classes of unwholesome carcasses were also observed from their respective spectra. These results showed that hyperspectral imaging can be an effective tool for safety inspection of poultry carcasses.

  2. Factitious foods to reduce production costs of beneficial insects

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This article reports the use of factitious foods such as Tenebrio molitor pupa, E. kuehniella eggs, Ephestia eggs, and or Artemia franciscana eggs for the rearing of beneficial insect such as Podisus maculiventris, spined soldier bug and several ladybird predators belonging to the Coccinellidae fam...

  3. Food Production in Arid Regions as Related to Salinity

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Arid and semi arid regions of the world are generally associated with high population density and lower than average per capita incomes and living standards. These regions are vulnerable to food shortages due to current, unsustainable use of fresh water for irrigation and soil salinization. This pa...

  4. An Analysis of Occupational Titles and Competencies Needed in Agricultural Food Products Processing Plants.

    ERIC Educational Resources Information Center

    Smeltz, LeRoy C.

    To identify, rate, and cluster groups of competencies and occupational titles at entry and advance levels for occupations in five food products commodity areas, data were collected by interviews with personnel managers in 25 Pennsylvania food processing plants. Some findings were: (1) There were meaningful competency factor and occupational title…

  5. Functional food. Product development, marketing and consumer acceptance--a review.

    PubMed

    Siró, István; Kápolna, Emese; Kápolna, Beáta; Lugasi, Andrea

    2008-11-01

    It was mainly the advances in understanding the relationship between nutrition and health that resulted in the development of the concept of functional foods, which means a practical and new approach to achieve optimal health status by promoting the state of well-being and possibly reducing the risk of disease. Functional foods are found virtually in all food categories, however products are not homogeneously scattered over all segments of the growing market. The development and commerce of these products is rather complex, expensive and risky, as special requirements should be answered. Besides potential technological obstacles, legislative aspects, as well as consumer demands need to be taken into consideration when developing functional food. In particular, consumer acceptance has been recognized as a key factor to successfully negotiate market opportunities. This paper offers a brief overview of the current functional food market situation in USA, Japan and some European countries completed with some comments on functional food future potential. It explores the main challenges of such product development focusing on the different factors determining the acceptance of functional food. Furthermore it discusses some prominent types of these food products currently on the market. PMID:18582508

  6. 79 FR 67174 - DSM Nutritional Products; Food Additive Petition (Animal Use); Ethoxyquin; Environmental Assessment

    Federal Register 2010, 2011, 2012, 2013, 2014

    2014-11-12

    ...The Food and Drug Administration (FDA) is announcing the availability of an environmental assessment filed by DSM Nutritional Products in support of their petition proposing that the food additive regulations be amended to provide for the safe use of ethoxyquin in vitamin D formulations, including 25-hydroxyvitamin D3, used in animal...

  7. Butanol production from food waste: a novel process for producing sustainable energy and reducing environmental pollution

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. In these studies we investigated use of food waste to produce butanol by Clostridium beijerinckii P260. In control fermentation, 40.5 g/L of glucose (initia...

  8. Ethanol production from food waste at high solid contents with vacuum recovery technology

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Ethanol production from food wastes does not only solve the environmental issues but also provide renewable biofuel to partially substitute fossil fuels. This study investigated the feasibility of utilization of food wastes for producing ethanol at high solid contents (35%, w/w). Vacuum recovery sys...

  9. Ultra-processed products are becoming dominant in the global food system.

    PubMed

    Monteiro, C A; Moubarac, J-C; Cannon, G; Ng, S W; Popkin, B

    2013-11-01

    The relationship between the global food system and the worldwide rapid increase of obesity and related diseases is not yet well understood. A reason is that the full impact of industrialized food processing on dietary patterns, including the environments of eating and drinking, remains overlooked and underestimated. Many forms of food processing are beneficial. But what is identified and defined here as ultra-processing, a type of process that has become increasingly dominant, at first in high-income countries, and now in middle-income countries, creates attractive, hyper-palatable, cheap, ready-to-consume food products that are characteristically energy-dense, fatty, sugary or salty and generally obesogenic. In this study, the scale of change in purchase and sales of ultra-processed products is examined and the context and implications are discussed. Data come from 79 high- and middle-income countries, with special attention to Canada and Brazil. Results show that ultra-processed products dominate the food supplies of high-income countries, and that their consumption is now rapidly increasing in middle-income countries. It is proposed here that the main driving force now shaping the global food system is transnational food manufacturing, retailing and fast food service corporations whose businesses are based on very profitable, heavily promoted ultra-processed products, many in snack form. PMID:24102801

  10. Distribution, abundance, and seasonal patterns of stored product beetles in a commercial food storage facility

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A three-year monitoring study was performed using pitfall traps baited with pheromone lures and food oil to assess seasonal prevalence of stored product beetles inside a large community food storage warehouse located in the Midwestern US. The four primary species captured were Tribolium castaneum (H...

  11. [Smoking cessation].

    PubMed

    Mori, Masahide; Maekura, Ryoji

    2011-10-01

    Smoking has been determined as a cause of chronic obstructive pulmonary disease (COPD) in most patients. Smoking cessation should be stressed above everything else for COPD patients under all conditions. A smoking habit is determined not as a preference but as a dependency on tobacco; therefore, smoking cessation is difficult solely based on one's motivation. Smoking cessation therapy is employed with cessation aids. Now, we can use nicotine-containing gum, patches, and the nicotine-receptor partial agonist varenicline. First, nicotine from tobacco is replaced with a nicotin patch, or a nicotine-free condition is induced by varenicline. Subsequently, the drugs are gradually reduced. In Japan, smoking cessation therapy is covered by public health insurance as definite requirements. PMID:22073582

  12. Survey of peanut levels in selected Irish food products bearing peanut allergen advisory labels.

    PubMed

    Robertson, Orla N; Hourihane, Jonathan O'B; Remington, Benjamin C; Baumert, Joseph L; Taylor, Steve L

    2013-01-01

    Peanut allergy affects up to 2% of consumers and is responsible for the majority of fatalities caused by food-induced anaphylaxis. Peanut-containing products must be clearly labelled. Manufacturers are not legally required to label peanut if its inclusion resulted from unintentional cross contact with foods manufactured in the same facility. However, the use of allergen advisory statements alerting consumers of the potential presence of peanut allergen has increased in recent years. In previous studies, the vast majority of foods with precautionary allergen statements did not contain detectable levels of peanut, but no data are available on Irish food products. Thirty-eight food products bearing peanut/nut allergen-related statements were purchased from multiple locations in the Republic of Ireland and analysed for the presence of peanut. Peanut was detected in at least one lot in 5.3% (2 of 38) of the products tested. The doses of peanut detected ranged from 0.14 mg to 0.52 mg per suggested serving size (0.035-0.13 mg peanut protein). No detectable levels of peanut were found in the products that indicated peanut/nuts as a minor ingredient. Quantitative risk assessment, based on the known distribution of individual threshold doses for peanut, indicates that only a very small percentage of the peanut-allergic population would be likely to experience an allergic reaction to those products while the majority of products with advisory labels appear safe for the peanut-allergic population. Food manufacturers should be encouraged to analyse products manufactured in shared facilities and even on shared equipment with peanuts for peanut residues to determine whether sufficient risk exists to warrant the use of advisory labelling. Although it appears that the majority of food products bearing advisory nut statements are in fact free of peanut contamination, advice to peanut allergy sufferers to avoid said foods should continue in Ireland and therefore in the wider European

  13. A Likelihood-Based Approach to Identifying Contaminated Food Products Using Sales Data: Performance and Challenges

    PubMed Central

    Kaufman, James; Lessler, Justin; Harry, April; Edlund, Stefan; Hu, Kun; Douglas, Judith; Thoens, Christian; Appel, Bernd; Käsbohrer, Annemarie; Filter, Matthias

    2014-01-01

    Foodborne disease outbreaks of recent years demonstrate that due to increasingly interconnected supply chains these type of crisis situations have the potential to affect thousands of people, leading to significant healthcare costs, loss of revenue for food companies, and—in the worst cases—death. When a disease outbreak is detected, identifying the contaminated food quickly is vital to minimize suffering and limit economic losses. Here we present a likelihood-based approach that has the potential to accelerate the time needed to identify possibly contaminated food products, which is based on exploitation of food products sales data and the distribution of foodborne illness case reports. Using a real world food sales data set and artificially generated outbreak scenarios, we show that this method performs very well for contamination scenarios originating from a single “guilty” food product. As it is neither always possible nor necessary to identify the single offending product, the method has been extended such that it can be used as a binary classifier. With this extension it is possible to generate a set of potentially “guilty” products that contains the real outbreak source with very high accuracy. Furthermore we explore the patterns of food distributions that lead to “hard-to-identify” foods, the possibility of identifying these food groups a priori, and the extent to which the likelihood-based method can be used to quantify uncertainty. We find that high spatial correlation of sales data between products may be a useful indicator for “hard-to-identify” products. PMID:24992565

  14. The Use of OMPS Near Real Time Products in Volcanic Cloud Risk Mitigation and Smoke/Dust Air Quality Assessments

    NASA Astrophysics Data System (ADS)

    Seftor, C. J.; Krotkov, N. A.; McPeters, R. D.; Li, J. Y.; Durbin, P. B.

    2015-12-01

    Near real time (NRT) SO2 and aerosol index (AI) imagery from Aura's Ozone Monitoring Instrument (OMI) has proven invaluable in mitigating the risk posed to air traffic by SO2 and ash clouds from volcanic eruptions. The OMI products, generated as part of NASA's Land, Atmosphere Near real-time Capability for EOS (LANCE) NRT system and available through LANCE and both NOAA's NESDIS and ESA's Support to Aviation Control Service (SACS) portals, are used to monitor the current location of volcanic clouds and to provide input into Volcanic Ash (VA) advisory forecasts. NRT products have recently been developed using data from the Ozone Mapping and Profiler Suite onboard the Suomi NPP platform; they are currently being made available through the SACS portal and will shortly be incorporated into the LANCE NRT system. We will show examples of the use of OMPS NRT SO2 and AI imagery to monitor recent volcanic eruption events. We will also demonstrate the usefulness of OMPS AI imagery to detect and track dust storms and smoke from fires, and how this information can be used to forecast their impact on air quality in areas far removed from their source. Finally, we will show SO2 and AI imagery generated from our OMPS Direct Broadcast data to highlight the capability of our real time system.

  15. Food vs. water: the magnitude and range of global tradeoffs in agricultural production and impact

    NASA Astrophysics Data System (ADS)

    Brauman, K. A.; Flörke, M.; Mueller, N. D.; Foley, J. A.

    2013-12-01

    Water is integral to agricultural production, and agriculture is by far the largest human use of water, so food security and water sustainability are inexorably linked. When water goes to food production, however, the benefits and costs are not uniformly distributed across the globe. We quantify the magnitude and global range of the multidimensional tradeoffs among food production, water consumption, and water quality impairment. To evaluate the productivity of water consumption in agriculture, we quantified the magnitude and global range of crop water productivity, the amount of food produced per unit of water consumed, for 16 major food crops (Brauman et al., 2013). We now expand on this, contextualizing the impact of high or low water productivity with information about water availability. Using outputs from the WaterGAP3 model (Flörke et al., 2013, Verzano et al. 2012), we map the burden of agricultural water consumption on total water availability. To incorporate impacts of agriculture on water quality, we include areas of excess nutrient application (Mueller et al., 2012). The integrated information about yield, water consumption, water availability, and nutrient application shows that benefits and impacts to water quantity and quality are not evenly distributed. Analogous to previous investigations of 'yield gaps,' which identified areas where biophysical conditions are sufficient for achieving yields higher than those that are attained (Licker et al., 2010), we show that in many places, for the given impacts to water, food production could be increased.

  16. Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review.

    PubMed

    Sharma, Satish Kumar; Bansal, Sangita; Mangal, Manisha; Dixit, Anil Kumar; Gupta, Ram K; Mangal, A K

    2016-07-26

    Fast growing food processing industry in most countries across the world, generates huge quantity of by-products, including pomace, hull, husk, pods, peel, shells, seeds, stems, stalks, bran, washings, pulp refuse, press cakes, etc., which have less use and create considerable environmental pollution. With growing interest in health promoting functional foods, the demand of natural bioactives has increased and exploration for new sources is on the way. Many of the food processing industrial by-products are rich sources of dietary, functional, and novel fibers. These by-products can be directly (or after certain modifications for isolation or purification of fiber) used for the manufacture of various foods, i.e. bread, buns, cake, pasta, noodles, biscuit, ice creams, yogurts, cheese, beverages, milk shakes, instant breakfasts, ice tea, juices, sports drinks, wine, powdered drink, fermented milk products, meat products and meat analogues, synthetic meat, etc. A comprehensive literature survey has been carried on this topic to give an overview in the field dietary fiber from food by-products. In this article, the developments in the definition of fiber, fiber classification, potential sources of dietary fibers in food processing by-products, their uses, functional properties, caloric content, energy values and the labelling regulations have been discussed. PMID:25748244

  17. 40 CFR 257.3-5 - Application to land used for the production of food-chain crops (interim final).

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... production of food-chain crops (interim final). 257.3-5 Section 257.3-5 Protection of Environment... Application to land used for the production of food-chain crops (interim final). (a) Cadmium. A facility or... for the production of food-chain crops shall not exist or occur, unless in compliance with...

  18. Doubling Food Production to Feed the 9 Billion: A Critical Perspective on a Key Discourse of Food Security in the UK

    ERIC Educational Resources Information Center

    Tomlinson, Isobel

    2013-01-01

    Within the emergent international policy arena of "food security", the imperative to double global food production by 2050 has become ubiquitous. This statistic, as well as a revised figure of a 70% increase by 2050, have been widely used by key individuals in the food policy arena and have come to play a significant role in framing current UK and…

  19. Food Self-Provisioning in Czechia: Beyond Coping Strategy of the Poor--A Response to Alber and Kohler's "Informal Food Production in the Enlarged European Union" (2008)

    ERIC Educational Resources Information Center

    Jehlicka, Petr; Kostelecky, Tomas; Smith, Joe

    2013-01-01

    Food systems are of increasing interest in both research and policy communities. Surveys of post-socialist countries of Central and Eastern Europe (CEE) show high rates of food self-provisioning. These practices have been explained in terms of being "coping strategies of the poor". Alber and Kohler's "Informal Food Production in the Enlarged…

  20. Experimental records of the effect of food patchiness and predation on egg production of Acartia tonsa

    SciTech Connect

    Saiz, E.; Tiselius, P.; Verity, P.; Paffehofer, G.A. ); Jonsson, P.R. )

    1993-03-01

    The effects of predation and spatial patchiness in food distribution on egg production of the marine calanoid copepod Acartia tonsa were investigated in the laboratory. A postexperiment egg production method was developed to override the decline in number of copepods due to predation. The copepods were able to remain in food patches about 41-47% of the time, and consequently egg production rates were higher than expected from the average food concentration. Predation by the calanoid copepod Labidocera aestiva tended to increase egg production rates of A. tonsa. The interaction of patchiness and predation resulted in relatively less time spent by A. tonsa in the food patches, probably as a consequence of conflict between hunger level and predation risk. 40 refs., 3 figs., 5 tabs.

  1. Biotechnological and in situ food production of polyols by lactic acid bacteria.

    PubMed

    Ortiz, Maria Eugenia; Bleckwedel, Juliana; Raya, Raúl R; Mozzi, Fernanda

    2013-06-01

    Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation. PMID:23604535

  2. Near-infrared hyperspectral imaging for quality analysis of agricultural and food products

    NASA Astrophysics Data System (ADS)

    Singh, C. B.; Jayas, D. S.; Paliwal, J.; White, N. D. G.

    2010-04-01

    Agricultural and food processing industries are always looking to implement real-time quality monitoring techniques as a part of good manufacturing practices (GMPs) to ensure high-quality and safety of their products. Near-infrared (NIR) hyperspectral imaging is gaining popularity as a powerful non-destructive tool for quality analysis of several agricultural and food products. This technique has the ability to analyse spectral data in a spatially resolved manner (i.e., each pixel in the image has its own spectrum) by applying both conventional image processing and chemometric tools used in spectral analyses. Hyperspectral imaging technique has demonstrated potential in detecting defects and contaminants in meats, fruits, cereals, and processed food products. This paper discusses the methodology of hyperspectral imaging in terms of hardware, software, calibration, data acquisition and compression, and development of prediction and classification algorithms and it presents a thorough review of the current applications of hyperspectral imaging in the analyses of agricultural and food products.

  3. Regulation of toxin production by Bacillus cereus and its food safety implications.

    PubMed

    Ceuppens, Siele; Rajkovic, Andreja; Heyndrickx, Marc; Tsilia, Varvara; Van De Wiele, Tom; Boon, Nico; Uyttendaele, Mieke

    2011-08-01

    Toxin expression is of utmost importance for the food-borne pathogen B. cereus, both in food poisoning and non-gastrointestinal host infections as well as in interbacterial competition. Therefore it is no surprise that the toxin gene expression is tightly regulated by various internal and environmental signals. An overview of the current knowledge regarding emetic and diarrheal toxin transcription and expression is presented in this review. The food safety aspects and management tools such as temperature control, food preservatives and modified atmosphere packaging are discussed specifically for B. cereus emetic and diarrheal toxin production. PMID:21417966

  4. Assisted ultrasound applications for the production of safe foods.

    PubMed

    Sango, D M; Abela, D; McElhatton, A; Valdramidis, V P

    2014-05-01

    Ultrasound requires high power and longer treatment times to inactivate micro-organisms when compared to ultrasound combined with other technologies. Previous reports have shown that the effectiveness of ultrasound as a decontamination technology can be increased by combining it with another treatment such as pressure, heat and antimicrobial solutions. Assisted ultrasound, the combination of ultrasound with another technology, is more energy efficient, and it has less impact on the food properties. In this review paper, the power ultrasound antimicrobial mechanisms of action, the antimicrobial effects of ultrasound in combination with other physical processes and antimicrobial solutions are comprehensively discussed. Furthermore, the present interest on using these technologies as alternative processing and decontamination methods is presented. Research outputs on the application of ultrasound combined with physical processes are showcased including applications of thermosonication, manosonication, manothermosonication and osmosonication. Antimicrobial efficacy, energy requirements and optimal operation conditions of the different assisted ultrasound technologies are critically discussed, and their impact on the food industry for future applications is presented. Overall, this review paper highlights the importance and recent developments of assisted ultrasound for enhancing food safety. PMID:24506803

  5. Demographic and psychographic associations of consumer intentions to purchase healthier food products

    PubMed Central

    Burton, Melissa; Wang, Wei Chun; Worsley, Anthony

    2014-01-01

    Objective This study investigated the associations of nutrition concerns, demographics, universalism (community oriented) values, perceived control over personal health and food buying, and perceived influence over the food system with intentions to purchase low fat, sugar and salt (LFSS) food products. Methods A national online survey of 2204 Australian consumers administered in November 2011. Structural equation modeling was used to examine associations of LFSS purchasing intentions with demographic, values, perceived control, and influence factors. Results Nutrition concern, perceived influence over the food system, and universalism values were key predictors of LFSS purchasing intentions. Almost two thirds (64.6%) of the variance associated with LFSS purchasing was explained by the structural equation model. Conclusion Communication programs which focus on universalism values, nutrition concern and perceived influence over the food system are likely to increase LFSS purchasing and perhaps reduce the demand for energy dense, nutrient poor foods. PMID:26844047

  6. Nuclear magnetic resonance and chemometrics to assess geographical origin and quality of traditional food products.

    PubMed

    Consonni, R; Cagliani, L R

    2010-01-01

    In this globalization era, the opening of the markets has put at almost everybody's disposal a wide variety of foods, allowing everybody to taste food flavors and aromas from different nations. Notwithstanding this opportunity, countries try to preserve their markets by developing protection policies. A few countries have adopted different denominations to label their "typical food" products in order to give them additional value. Besides, the term "typical food" is widely thought of as something anchored to the local traditions, with geographical meaning and made with typical raw materials. Then a "typical food" starts to be considered "traditional" when it is made following specific and old recipes. As a matter of fact, these products acquire particular organoleptic characteristics that are not reproducible when produced in different places. In this review, NMR studies coupled to multivariate statistical analysis are presented with the aim of determining geographical origin and key quality characteristics. PMID:20610175

  7. 77 FR 20034 - Harmful and Potentially Harmful Constituents in Tobacco Products and Tobacco Smoke; Established List

    Federal Register 2010, 2011, 2012, 2013, 2014

    2012-04-03

    ... Cosmetic Act'' (76 FR 5387) (available at www.fda.gov/TobaccoProducts/GuidanceComplianceRegulatory...AdvisoryCommittee/default.htm . \\2\\ See 75 FR 22147 (April 27, 2010) and 75 FR 33814 (June 15, 2010...: \\3\\ See 75 FR 47308 (August 5, 2010). Information submitted by the public to the docket for...

  8. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and...

  9. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and...

  10. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and...

  11. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and...

  12. 9 CFR 316.10 - Marking of meat food products with official inspection legend and ingredient statement.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Marking of meat food products with... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION MARKING PRODUCTS AND THEIR CONTAINERS § 316.10 Marking of meat food products with official inspection legend and...

  13. Oxidative stress and anxiety-like symptoms related to withdrawal of passive cigarette smoke in mice: beneficial effects of pecan nut shells extract, a by-product of the nut industry.

    PubMed

    Reckziegel, P; Boufleur, N; Barcelos, R C S; Benvegnú, D M; Pase, C S; Muller, L G; Teixeira, A M; Zanella, R; Prado, A C P; Fett, R; Block, J M; Burger, M E

    2011-09-01

    The present study evaluated the role of pecan nut (Carya illinoensis) shells aqueous extract (AE) against oxidative damage induced by cigarette smoke exposure (CSE) and behavioral parameters of smoking withdrawal. Mice were passively exposed to cigarette smoke for 3 weeks (6, 10, and 14 cigarettes/day) and orally treated with AE (25 g/L). CSE induced lipid peroxidation in brain and red blood cells (RBC), increased catalase (CAT) activity in RBC, and decreased plasma ascorbic acid levels. AE prevented oxidative damage and increased antioxidant defenses of mice exposed to cigarette smoke. In addition, AE reduced the locomotor activity and anxiety symptoms induced by smoking withdrawal, and these behavioral parameters showed a positive correlation with RBC lipid peroxidation. Our results showed the beneficial effects of this by-product of the pecan industry, indicating its usefulness in smoking cessation. PMID:21531023

  14. Smoking and Preterm Birth.

    PubMed

    Ion, Rachel; Bernal, Andrés López

    2015-08-01

    Premature birth is a significant global problem and the leading cause of newborn deaths. Tobacco smoking has been associated with premature birth for over 50 years. The mechanisms through which smoking exerts its effects on pregnancy outcomes remain unclear. In this review, we discuss rates of prematurity and smoking in pregnancy, the evidence of a causal relationship between tobacco and preterm birth, and proposed biochemical pathways through which the interaction is mediated. The suggested mechanisms include nicotine-induced vasoconstriction, carbon monoxide-induced fetal hypoxia, cadmium disruption of calcium signaling, altered steroid hormone production, disruption of prostaglandin synthesis, and changed responses to oxytocin. The relative importance of each of these pathways is yet to be ascertained. Further research is necessary to explore the mechanisms through which smoking exerts its effect on gestational length and the process of parturition. Moreover, the risks of nicotine replacement in pregnancy should be investigated further. PMID:25394641

  15. An update on the use of co-products from the milling of rice in value added food products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Because of the huge quantity of rice produced annually, milled-rice co-products; such as, rice bran, rice oil, rice wax, rice flour, and rice hull are plentiful and readily available. These co-products could be valuable sources of food ingredients, but they have been vastly under-utilized. Rice bra...

  16. Secondhand Smoke

    MedlinePlus

    ... comes from the burning end of a cigarette, cigar, or pipe, and the smoke breathed out by the smoker. It contains more than 7,000 chemicals. Hundreds of those chemicals are toxic and about 70 can cause cancer. Health effects of secondhand smoke include Ear infections in children ...

  17. Prediction of seasonal climate-induced variations in global food production

    NASA Astrophysics Data System (ADS)

    Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki; Luo, Jing-Jia; Challinor, Andrew J.; Brown, Molly E.; Sakurai, Gen; Yamagata, Toshio

    2013-10-01

    Consumers, including the poor in many countries, are increasingly dependent on food imports and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years. Here we present a global assessment of the reliability of crop failure hindcasts for major crops at two lead times derived by linking ensemble seasonal climatic forecasts with statistical crop models. We found that moderate-to-marked yield loss over a substantial percentage (26-33%) of the harvested area of these crops is reliably predictable if climatic forecasts are near perfect. However, only rice and wheat production are reliably predictable at three months before the harvest using within-season hindcasts. The reliabilities of estimates varied substantially by crop--rice and wheat yields were the most predictable, followed by soybean and maize. The reasons for variation in the reliability of the estimates included the differences in crop sensitivity to the climate and the technology used by the crop-producing regions. Our findings reveal that the use of seasonal climatic forecasts to predict crop failures will be useful for monitoring global food production and will encourage the adaptation of food systems toclimatic extremes.

  18. Availability and price of food products with and without trans fatty acids in food stores around elementary schools in low- and medium-income neighborhoods.

    PubMed

    Silveira, Bruna Maria; Kliemann, Nathalie; Silva, Daniele Pagliarini; Colussi, Cláudia Flemming; Proença, Rossana Pacheco da Costa

    2013-01-01

    The purpose of this exploratory, descriptive, and cross-sectional study was to investigate the relationship between the price and availability of food products with and without trans fatty acids in food stores near elementary schools located in low- and medium-income neighborhoods of a Brazilian city. The supply of products containing trans fatty acids was higher in both regions, and these products were also cheaper. It is noteworthy that this availability may influence food choices and, consequently, the health status of children and adolescents, since this population is more likely to buy less-healthy foods when these are more available, accessible, and financially attractive. PMID:23282191

  19. Important Regulatory Aspects in the Receipt of Animal Products by Food Services.

    PubMed

    de Mesquita, Marizete Oliveira; de Freitas Saccol, Ana Lúcia; Mesquita, Marilise Oliveira; Fries, Leadir Lucy Martins; Cesar Tondo, Eduardo

    2016-12-01

    The aim of this study was to review the current legislation and rules in Brazil that involve quality assurance of animal products during food service reception. Published federal legislation and technical regulations were verified to present a broad general approach to raw material reception. Food service determinations included specifications of the criteria for evaluating and selecting suppliers, verifying the transport system, reception area requirements, and inspecting raw material. For product approval, the packaging, labeling, and temperature should be evaluated. However, periodic microbiological, physicochemical, and sensory support assessment analyses are not required for receiving animal products. For the safety of the raw material, it was concluded that the largest impacts came from the regulation and supervision of the food sector provider because of the challenges of food service and a lack of requirements to use more complex evaluation methods during the reception of raw materials. PMID:25875352

  20. Bio-ethanol production from non-food parts of cassava (Manihot esculenta Crantz).

    PubMed

    Nuwamanya, Ephraim; Chiwona-Karltun, Linley; Kawuki, Robert S; Baguma, Yona

    2012-05-01

    Global climate issues and a looming energy crisis put agriculture under pressure in Sub-Saharan Africa. Climate adaptation measures must entail sustainable development benefits, and growing crops for food as well as energy may be a solution, removing people from hunger and poverty without compromising the environment. The present study investigated the feasibility of using non-food parts of cassava for energy production and the promising results revealed that at least 28% of peels and stems comprise dry matter, and 10 g feedstock yields >8.5 g sugar, which in turn produced >60% ethanol, with pH ≈ 2.85, 74-84% light transmittance and a conductivity of 368 mV, indicating a potential use of cassava feedstock for ethanol production. Thus, harnessing cassava for food as well as ethanol production is deemed feasible. Such a system would, however, require supportive policies to acquire a balance between food security and fuel. PMID:22535425

  1. Nutrition Recommendations and the Children’s Food and Beverage Advertising Initiative’s 2014 Approved Food and Beverage Product List

    PubMed Central

    Powell, Lisa M.

    2015-01-01

    We compare the Children’s Food and Beverage Advertising Initiative’s (CFBAI’s) April 2014 list of food and beverage products approved to be advertised on children’s television programs with the federal Interagency Working Group’s nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group’s recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children. PMID:25906434

  2. Food and agricultural waste: Sources of carbon for ethanol production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    In the past, wastes derived from agriculture products have met with limited success in the production of biofuels. Our objective in this report is to showcase a new and meaningful concept (called “avoidance”), to measure the environmental importance of converting these waste streams into energy. Agr...

  3. Utilization of biofuel production residuals for food applications

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent increase in biofuel production creates a sizable stockpile of its co-product – non-fermentable grain kernel components such as proteins, fibers, and lipids, in the form of Distiller’s Dried Grain with Solubles (DDGS) that has found limited uses in animal feeds. The market demand for DDGS in ...

  4. The impact of inter-annual rainfall variability on food production in the Ganges basin

    NASA Astrophysics Data System (ADS)

    Siderius, Christian; Biemans, Hester; van Walsum, Paul; hellegers, Petra; van Ierland, Ekko; Kabat, Pavel

    2014-05-01

    Rainfall variability is expected to increase in the coming decades as the world warms. Especially in regions already water stressed, a higher rainfall variability will jeopardize food security. Recently, the impact of inter-annual rainfall variability has received increasing attention in regional to global analysis on water availability and food security. But the description of the dynamics behind it is still incomplete in most models. Contemporary land surface and hydrological models used for such analyses describe variability in production primarily as a function of yield, a process driven by biophysical parameters, thereby neglecting yearly variations in cropped area, a process driven largely by management decisions. Agricultural statistics for northern India show that the latter process could explain up to 40% of the observed inter-annual variation in food production in various states. We added a simple dynamic land use decision module to a land surface model (LPJmL) and analyzed to what extent this improved the estimation of variability in food production. Using this improved modelling framework we then assessed if and at which scale rainfall variability affects meeting the food self-sufficiency threshold. Early results for the Ganges Basin indicate that, while on basin level variability in crop production is still relatively low, several districts and states are highly affected (RSTD > 50%). Such insight can contribute to better recommendations on the most effective measures, at the most appropriate scale, to buffer variability in food production.

  5. Developing historical food production and consumption data for {sup 131}I dose estimates: The Hanford experience

    SciTech Connect

    Anderson, D.M.; Marsh, T.L.; Deonigi, D.A.

    1996-10-01

    This paper describes the methods used to reconstruct the movement of commercial foods in and through the study area of the Hanford Environmental Dose Reconstruction Project. The most dose-relevant radionuclide released from Hanford separations plants was {sup 131}I via the atmospheric pathway. As a result of atmospheric deposition of {sup 131}I, commercial food supplies may have been contaminated. Because of the half-life of {sup 131}I is relatively short, foods consumed soon after production, such as milk and produce, presented the highest risk. For that reason, this paper deals primarily with the reconstruction of milk and produce production, marketing, and consumption from 1945-1951, the period with the highest known {sup 131}I releases. The reconstructed food production and consumption information was used as input to radiation dose estimates for representative individuals and as default values for real individuals who may not remember where they obtained food or how much they consumed during that period. Specific methods for tracing the movement of commercial milk and produce back from the point of human consumption, through commercial markets, to original production are presented. Results include the characteristics of food consumption exhibited by representative individuals, examples of commercial milk and produce market structures, and a review of commercial milk production and processing practices from 1945-1951.

  6. Nitrogen and food production: proteins for human diets.

    PubMed

    Smil, Vaclav

    2002-03-01

    Nitrogen was the most commonly yield-limiting nutrient in all pre-industrial agricultures. Only the Haber-Bosch synthesis of ammonia broke this barrier. The rising dependence on nitrogenous fertilizers, which represents the largest human interference in the biospheric N cycle, has two different roles. In affluent nations it helps to produce excess of food in general, and of animal foods in particular, and it boosts agricultural exports. But for at least a third of humanity in the world's most populous countries the use of N fertilizers makes the difference between malnutrition and adequate diet. Our understanding of human N (protein) needs has undergone many revisions and although some uncertainties still remain it is clear that average protein intakes are excessive in rich countries and inadequate for hundreds of millions of people in Asia, Africa, and Latin America. More dietary protein will be needed to eliminate these disparities but the future global use of N fertilizers can be moderated not just by better agronomic practices but also by higher feeding efficiencies and by gradual changes of prevailing diets. As a result, it could be possible to supply adequate nutrition to the world's growing population without any massive increases of N inputs. PMID:12078001

  7. Fermented milks and milk products as functional foods--a review.

    PubMed

    Shiby, V K; Mishra, H N

    2013-01-01

    Fermented foods and beverages possess various nutritional and therapeutic properties. Lactic acid bacteria (LAB) play a major role in determining the positive health effects of fermented milks and related products. The L. acidophilus and Bifidobacteria spp are known for their use in probiotic dairy foods. Cultured products sold with any claim of health benefits should meet the criteria of suggested minimum number of more than 10⁶ cfu/g at the time of consumption. Yoghurt is redefined as a probiotic carrier food. Several food powders like yoghurt powder and curd (dahi) powder are manufactured taking into consideration the number of organisms surviving in the product after drying. Such foods, beverages and powders are highly acceptable to consumers because of their flavor and aroma and high nutritive value. Antitumor activity is associated with the cell wall of starter bacteria and so the activity remains even after drying. Other health benefits of fermented milks include prevention of gastrointestinal infections, reduction of serum cholesterol levels and antimutagenic activity. The fermented products are recommended for consumption by lactose intolerant individuals and patients suffering from atherosclerosis. The formulation of fermented dietetic preparations and special products is an expanding research area. The health benefits, the technology of production of fermented milks and the kinetics of lactic acid fermentation in dairy products are reviewed here. PMID:23391015

  8. Declining Global Per Capita Agricultural Production and Warming Oceans Threaten Food Security

    NASA Technical Reports Server (NTRS)

    Funk, Chris C.; Brown, Molly E.

    2009-01-01

    Despite accelerating globalization, most people still eat food that was grown locally. Developing countries with weak purchasing power tend to import as little food as possible from global markets, suffering consumption deficits during times of high prices or production declines. Local agricultural production, therefore, is critical to both food security and economic development among the rural poor. The level of local agricultural production, in turn, will be controlled by the amount and quality of arable land, the amount and quality of agricultural inputs (fertilizer, seeds, pesticides, etc.), as well as farm-related technology, practices, and policies. In this paper we discuss several emerging threats to global and regional food security, including declining yield gains that are failing to keep up with population increases, and warming in the tropical Indian Ocean and its impact on rainfall. If yields continue to grow more slowly than per capita harvested area, parts of Africa, Asia, and Central and Southern America will experience substantial declines in per capita cereal production. Global per capita cereal production will potentially decline by 14 percent between 2008 and 2030. Climate change is likely to further affect food production, particularly in regions that have very low yields due to lack of technology. Drought, caused by anthropogenic warming in the Indian and Pacific Oceans, may also reduce 21 st century food availability by disrupting Indian Ocean moisture transports and tilting the 21 st century climate toward a more El Nino-like state. The impacts of these circulation changes over Asia remain uncertain. For Africa, however, Indian Ocean warming appears to have already reduced main growing season rainfall along the eastern edge of tropical Africa, from southern Somalia to northern parts of the Republic of South Africa. Through a combination of quantitative modeling of food balances and an examination of climate change, we present an analysis of

  9. The potential of lactic acid bacteria for the production of safe and wholesome food.

    PubMed

    Hammes, W P; Tichaczek, P S

    1994-03-01

    By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain beneficial health effects, and an extended shelf life when compared with raw materials. The various fermenting substrates are habitats for specific LAB that differ in their metabolic potential. The health effects exerted by LAB are the following: 1. Production of lactic acid and minor amounts of acetic and formic acid. These cause: a drop in pH and thereby growth inhibition of food spoiling or poisoning bacteria; killing of certain pathogens; detoxification by degradation of noxious compounds of plant origin (usually in combination with plant-derived enzymatic activities). 2. Production of antimicrobial compounds (e.g. bacteriocins, H2O2, fatty acids). 3. Probiotic effects as live organisms in food. The wholesomeness of LAB can also be extended to fields outside human nutrition, as they may act as probiotics in animal production or as plant protectives in agriculture and thus contribute to healthy raw materials for food production. Modern concepts or perspectives of the application of LAB include the following: 1. Selection of the best adapted and safely performing LAB strains. 2. Selection of strains with probiotic effects. 3. Selection of strains with health-promoting effects (e.g. production of vitamins or essential amino acids, anti-tumour activity). 4. Selection of strains with food protective activities (inhibiting spoilage or food pathogens). These strains can be added to food or used as starters in food fermentations. They may be found as wild-type organisms or can be obtained by genetic engineering.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:8178575

  10. Declining global per capita agricultural production and warming oceans threaten food security

    USGS Publications Warehouse

    Funk, Christopher C.; Brown, Molly E.

    2009-01-01

    Despite accelerating globalization, most people still eat food that is grown locally. Developing countries with weak purchasing power tend to import as little food as possible from global markets, suffering consumption deficits during times of high prices or production declines. Local agricultural production, therefore, is critical to both food security and economic development among the rural poor. The level of local agricultural production, in turn, will be determined by the amount and quality of arable land, the amount and quality of agricultural inputs (fertilizer, seeds, pesticides, etc.), as well as farm-related technology, practices and policies. This paper discusses several emerging threats to global and regional food security, including declining yield gains that are failing to keep up with population increases, and warming in the tropical Indian Ocean and its impact on rainfall. If yields continue to grow more slowly than per capita harvested area, parts of Africa, Asia and Central and Southern America will experience substantial declines in per capita cereal production. Global per capita cereal production will potentially decline by 14% between 2008 and 2030. Climate change is likely to further affect food production, particularly in regions that have very low yields due to lack of technology. Drought, caused by anthropogenic warming in the Indian and Pacific Oceans, may also reduce 21st century food availability in some countries by disrupting moisture transports and bringing down dry air over crop growing areas. The impacts of these circulation changes over Asia remain uncertain. For Africa, however, Indian Ocean warming appears to have already reduced rainfall during the main growing season along the eastern edge of tropical Africa, from southern Somalia to northern parts of the Republic of South Africa. Through a combination of quantitative modeling of food balances and an examination of climate change, this study presents an analysis of emerging

  11. Marketing nutrition & health-related benefits of food & beverage products: enforcement, litigation & liability issues.

    PubMed

    Roller, Sarah; Pippins, Raqiyyah

    2010-01-01

    Over the past decade, the liability risks associated with food and beverage product marketing have increased significantly, particularly with respect to nutrition and health-related product benefit claims. FDA and FTC enforcement priorities appear to have contributed to the increasing liability trends that are associated with these nutrition and health-related claims. This article examines key enforcement and litigation developments involving conventional food and beverage product marketing claims during the first 18 months of President Obama's administration: Part I considers FDA enforcement priorities and recent warning letters; Part II considers FTC enforcement priorities, warning letters, and consent orders; and Part III considers the relationship between FDA and FTC enforcement priorities and recent false advertising cases brought by private parties challenging nutrition and health-related marketing claims for food and beverage products. The article makes recommendations concerning ways in which food and beverage companies can help minimize liability risks associated with health-related marketing claims. In addition, the article suggests that federal policy reforms may be required to counter the perverse chilling effects current food liability trends appear to be having on health-related marketing claims for food and beverage products, and proposes a number of specific reforms that would help encourage the responsible use of well-substantiated marketing claims that can help foster healthy dietary practices. In view of the obesity prevention and other diet-related public health priorities of the Obama administration, the article suggests that this is an opportune time to address the apparent chilling effects increasing food liability risks are having on nutrition and health-related marketing claims for healthy food and beverage products, and potential adverse consequences for public health. PMID:24479235

  12. Consumer choice: Linking consumer intentions to actual purchase of GM labeled food products.

    PubMed

    Sleenhoff, Susanne; Osseweijer, Patricia

    2013-01-01

    With a mandatory labeling scheme for GM food in Europe since 2004 measuring actual consumer choice in practice has become possible. Anticipating Europeans negative attitude toward GM food, the labeling was enforced to allow consumers to make an informed choice. We studied consumers actual purchase behavior of GM food products and compared this with their attitude and behavioral intention for buying GM food. We found that despite a majority of consumers voicing a negative attitude toward GM food over 50% of our European respondents stated that they did not actively avoid the purchase of GM food and 6% actually purchased one of the few available GM labeled food products in the period between September 2006 and October 2007. Our results imply that a voiced negative attitude of consumers in responses to questionnaires about their intentions is not a reliable guide for what they actually do in supermarkets. We conclude that the assumption of a negative attitude with regard to GM food is at least in part construed. PMID:24051512

  13. Stored product mites (Acari: Astigmata) infesting food in various types of packaging.

    PubMed

    Hubert, Jan; Nesvorna, Marta; Volek, Vlado

    2015-02-01

    From 2008 to 2014, stored product mites have been reported from prepackaged dried food on the market in the Czech Republic. The infestation was by Carpoglyphus lactis (L.) in dried fruits and Tyrophagus putrescentiae (Schrank) in dog feed. The infestation is presumably caused by poor protection of the packages. We compared various packaging methods for their resistance to mites using dried apricots and dog feed in laboratory experiments. The trial packages included nine different plastic films, monofilm, duplex and triplex, and one type of plastic cup (ten replicates per packaging type). All packaging materials are available on the Czech market for dried food products. The samples of dried food were professionally packed in a factory and packaged dried apricots were exposed to C. lactis and dog food to T. putrescentiae. After 3 months of exposure, the infestation and mite density of the prepackaged food was assessed. Mites were found to infest six types of packages. Of the packaging types with mites, 1-5 samples were infested and the maximum abundance was 1,900 mites g(-1) of dried food. Mites entered the prepackaged food by faulty sealing. Inadequate sealing is suggested to be the major cause of the emerged infestation of dried food. PMID:25420687

  14. Batch dark fermentation from enzymatic hydrolyzed food waste for hydrogen production.

    PubMed

    Han, Wei; Ye, Min; Zhu, Ai Jun; Zhao, Hong Ting; Li, Yong Feng

    2015-09-01

    A combination bioprocess of solid-state fermentation (SSF) and dark fermentative hydrogen production from food waste was developed. Aspergillus awamori and Aspergillus oryzae were utilized in SSF from food waste to generate glucoamylase and protease which were used to hydrolyze the food waste suspension to get the nutrients-rich (glucose and free amino nitrogen (FAN)) hydrolysate. Both glucose and FAN increased with increasing of food waste mass ratio from 4% to 10% (w/v) and the highest glucose (36.9 g/L) and FAN (361.3mg/L) were observed at food waste mass ratio of 10%. The food waste hydrolysates were then used as the feedstock for dark fermentative hydrogen production by heat pretreated sludge. The best hydrogen yield of 39.14 ml H2/g food waste (219.91 ml H2/VSadded) was achieved at food waste mass ratio of 4%. The proposed combination bioprocess could effectively accelerate the hydrolysis rate, improve raw material utilization and enhance hydrogen yield. PMID:25978853

  15. Integration of Product, Package, Process, and Environment: A Food System Optimization

    NASA Technical Reports Server (NTRS)

    Cooper, Maya R.; Douglas, Grace L.

    2015-01-01

    The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

  16. A survey of the reformulation of Australian child-oriented food products

    PubMed Central

    2013-01-01

    Background Childhood obesity is one of the most pressing public health challenges of the 21st century. Reformulating commonly eaten food products is a key emerging strategy to improve the food supply and help address rising rates of obesity and chronic disease. This study aimed to monitor reformulation of Australian child-oriented food products (products marketed specifically to children) from 2009–2011. Methods In 2009, all child-oriented food products in a large supermarket in metropolitan Adelaide were identified. These baseline products were followed up in 2011 to identify products still available for sale. Nutrient content data were collected from Nutrient Information Panels in 2009 and 2011. Absolute and percentage change in nutrient content were calculated for energy, total fat, saturated fat, sugars, sodium and fibre. Data were descriptively analysed to examine reformulation in individual products, in key nutrients, within product categories and across all products. Two methods were used to assess the extent of reformulation; the first involved assessing percentage change in single nutrients over time, while the second involved a set of nutrient criteria to assess changes in overall healthiness of products over time. Results Of 120 products, 40 remained unchanged in nutrient composition from 2009–2011 and 80 underwent change. The proportions of positively and negatively reformulated products were similar for most nutrients surveyed, with the exception of sodium. Eighteen products (15%) were simultaneously positively and negatively reformulated for different nutrients. Using percentage change in nutrient content to assess extent of reformulation, nearly half (n = 53) of all products were at least moderately reformulated and just over one third (n = 42) were substantially reformulated. The nutrient criteria method revealed 5 products (6%) that were positively reformulated and none that had undergone negative reformulation. Conclusion Positive and

  17. Clam predator protection is effective and necessary for food production.

    PubMed

    Munroe, Daphne; Kraeuter, John; Beal, Brian; Chew, Ken; Luckenbach, Mark; Peterson, Charles P

    2015-11-15

    Shellfish aquaculture is a widely practiced way of producing food for human consumption in coastal areas. When farming intertidal clams, farmers commonly protect young seedling clams from predatory losses by covering farmed plots with netting or screening. Recent discussion of the effectiveness of protective nets or screens and their environmental effects has raised questions concerning the utility of the practice. We provide data based on a review of more than 35 peer-reviewed articles, as well as our own research that demonstrates the efficacy of predator protection for clam farms in various habitats around the world. In addition, we evaluate the effects of screening on temperature, and comment on ancient practices of clam gardening as conducted in the Pacific Northwest. PMID:26433775

  18. Acrylamide: formation, occurrence in food products, detection methods, and legislation.

    PubMed

    Arvanitoyannis, Ioannis S; Dionisopoulou, Niki

    2014-01-01

    This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (mechanism, conditions) and the determination of AA in a number of foods (fried or baked potatoes, chips, coffee, bread, etc). The methods applied for AA detection [Capillary Electrophoresis-Mass Spectrometry (CE-MS), Liquid Chromatography-Mass Spectrometry (LC-MS), Non-Aqueous Capillary Electrophoresis (NACE), High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), Pressurized Fluid Extraction (PFE), Matrix Solid-Phase Dispersion (MSPD), Gas Chromatography-Mass Spectrometry (GC-MS), Solid-Phase MicroExtraction-Gas Chromatography (SPME-GC), Enzyme Linked Immunosorbent Assay (ELISA), and MicroEmulsion ElectroKinetic Chromatography (MEEKC) are presented and commented. Several informative figures and tables are included to show the effect of conditions (temperature, time) on the AA formation. A section is also included related to AA legislation in EU and US. PMID:24345045

  19. Urinary and blood cadmium levels in relation to types of food and water intake and smoking status in a Thai population residing in cadmium-contaminated areas in Mae Sot.

    PubMed

    Boonprasert, Kanyarat; Kongjam, Panida; Limpatanachote, Pisit; Ruengweerayut, Ronnatrai; Na-Bangchang, Kesara

    2011-11-01

    Human exposure to cadmium (Cd) produces a wide variety of toxic effects involving many organs and systems, but the kidney is the main organ affected among long-term Cd-exposed people. In the general population, the primary sources of Cd exposure are cigarette smoke and food (shellfish, offal and certain vegetables). The aims of the study were to investigate the association between urinary and blood Cd levels and personal habits relating to Cd intake (consumption of food stuff, water and tobacco smoking), levels of renal biomarkers in the urine or serum of 314 Thai subjects (85 males, 229 females) who resided in Cd-contaminated areas of Mae Sot District, Tak Province, Thailand. Based on the cut-off levels of 1 microg/g creatinine and 5 microg/l for urinary and blood Cd levels, respectively, nearly all subjects had urinary Cd levels lower than cut-off values for urine and blood (88.2 and 77.7%, respectively). Binary logistic backward stepwise regression analysis with five covariates (gender, residential areas, consumption of bamboo or chicken, and smoking status), and eight covariates (residential areas, consumption of beans, pork, fish or liver, types and sources of rice consumed and smoking status) best predicted urinary and blood Cd levels, respectively. For renal biomarkers, N-acetyl-beta-glucosaminidase (NAG) best predicted both urinary and blood Cd with good accuracy. A larger sample size with equal distribution of subjects with low (< 2 microg/g creatinine) and high (> 2 microg/g creatinine) urinary Cd levels should be studied to obtain the regression equation that would best predict Cd body burden. PMID:22299424

  20. Food additives

    MedlinePlus

    Food additives are substances that become part of a food product when they are added during the processing or making of that food. "Direct" food additives are often added during processing to: Add nutrients ...

  1. Food safety

    MedlinePlus

    ... become contaminated. Higher risk foods include red meats, poultry, eggs, cheese, dairy products, raw sprouts, and raw ... food. Avoid cross-contaminating food items. Separate meat, poultry, and seafood from other foods during preparation. Always ...

  2. Evaluation of the safety assurance level for Salmonella spp. throughout the food production chain in Switzerland.

    PubMed

    Sauli, I; Danuser, J; Wenk, C; Stärk, K D C

    2003-07-01

    In Switzerland. the safeguarding of food is the responsibility of industry, organizations, and governmental authorities. The dispersion of the tasks and the diversity of implemented safety measures among involved stakeholders do not allow a general overview of the national safety assurance level provided. A comprehensive evaluation of the level of safety assurance provided for foodborne pathogens such as Salmonella spp. is therefore lacking, and the prevalence of Salmonella spp. at various points in the food production chain is not known. The objectives of this study were to (i) collect data on safety measures implemented throughout the food production chain in Switzerland regarding Salmonella spp.; (ii) evaluate the safety assurance level for Salmonella spp. at each step of the production chain for chicken meat, pork, beef, and milk and dairy products (bovine origin); and (iii) gather data on the prevalence of the pathogen at each step. Data on implemented safety assurance measures for Salmonella spp. were gathered from the various stakeholders in the food production chain. The data were analyzed by a semiquantitative method that considered the quality and relevance of the implemented safety measures for Salmonella spp. The safety assurance level for Salmonella spp. was evaluated from "no safety assurance" to "very good safety assurance." Available results of testing for Salmonella spp. from 1998 to 2000 were used for calculating the prevalence of the pathogen throughout the food production chain. The results showed a varying safety assurance level for Salmonella spp. throughout the food production chain. Strengths (e.g., feed production for chickens) and weaknesses (e.g., pork production) were observed. These results serve as a basis for a rational optimization of the system. PMID:12870745

  3. Using Twitter to Examine Smoking Behavior and Perceptions of Emerging Tobacco Products

    PubMed Central

    Myslín, Mark; Zhu, Shu-Hong; Chapman, Wendy

    2013-01-01

    Background Social media platforms such as Twitter are rapidly becoming key resources for public health surveillance applications, yet little is known about Twitter users’ levels of informedness and sentiment toward tobacco, especially with regard to the emerging tobacco control challenges posed by hookah and electronic cigarettes. Objective To develop a content and sentiment analysis of tobacco-related Twitter posts and build machine learning classifiers to detect tobacco-relevant posts and sentiment towards tobacco, with a particular focus on new and emerging products like hookah and electronic cigarettes. Methods We collected 7362 tobacco-related Twitter posts at 15-day intervals from December 2011 to July 2012. Each tweet was manually classified using a triaxial scheme, capturing genre, theme, and sentiment. Using the collected data, machine-learning classifiers were trained to detect tobacco-related vs irrelevant tweets as well as positive vs negative sentiment, using Naïve Bayes, k-nearest neighbors, and Support Vector Machine (SVM) algorithms. Finally, phi contingency coefficients were computed between each of the categories to discover emergent patterns. Results The most prevalent genres were first- and second-hand experience and opinion, and the most frequent themes were hookah, cessation, and pleasure. Sentiment toward tobacco was overall more positive (1939/4215, 46% of tweets) than negative (1349/4215, 32%) or neutral among tweets mentioning it, even excluding the 9% of tweets categorized as marketing. Three separate metrics converged to support an emergent distinction between, on one hand, hookah and electronic cigarettes corresponding to positive sentiment, and on the other hand, traditional tobacco products and more general references corresponding to negative sentiment. These metrics included correlations between categories in the annotation scheme (phihookah-positive=0.39; phie-cigs-positive=0.19); correlations between search keywords and

  4. Modeling the water-satisfied degree for production of the main food crops in China.

    PubMed

    Yu, Guangming; Yang, Yumeng; Tu, Zhenfa; Jie, Yi; Yu, Qiwu; Hu, Xiaoyan; Yu, Hailong; Zhou, Ruirui; Chen, Xiaoxu; Wang, Hongzhi

    2016-03-15

    Water resources are one of the important factors that influence regional crop production and the food security of humans. Most traditional models of crop water demand analysis are built on the basis of a certain crop or macroscopic analysis, which neglect regional crop allocation and the difference of water demand in different crop growing periods. In this paper, a new assessing model, the satisfied degree of crop water requirement, is developed to assess the impacts of water resources on production of six main food crops in China. The six main food crops are spring wheat, winter wheat, corn, early season rice, middle-season rice and late rice. The results show that: (1) there are serious risks of water shortage in China, even in south China with its abundant precipitation; (2) the satisfied degree of crop water demand represents great temporal-spatial changes. On spatial distribution the risks are high in major bases of food production due to influences of cropping system and crop-combinations. Northwest China is a special interesting case. In seasonal fluctuation water shortage is severe in March and September. These risks seriously restrict food production in China. The results also show that the strategic measures of water resources management must be chosen carefully to deal with food security and regional sustainable development in China. PMID:26789359

  5. Safety assessments and public concern for genetically modified food products: the American view.

    PubMed

    Harlander, Susan K

    2002-01-01

    In the relatively short time since their commercial introduction in 1996, genetically modified (GM) crops have been rapidly adopted in the United States GM crops are regulated through a coordinated framework developed in 1992 and administered by three agencies-the US Department of Agriculture (USDA) that ensures the products are safe to grow, the Environmental Protection Agency (EPA) that ensures the products are safe for the environment, and the Food and Drug Administration (FDA) that ensures the products are safe to eat. Rigorous food and environmental safety assessments must be completed before GM crops can be commercialized. Fifty-one products have been reviewed by the FDA, including several varieties of corn, soybeans, canola, cotton, rice, sugar beets, potatoes, tomatoes, squash, papaya, and flax. Because FDA considers these crops "substantially equivalent" to their conventional counterparts, no special labeling is required for GM crops in the United States and they are managed as commodities with no segregation or identity preservation. GM crops have thus made their way through commodity distribution channels into thousands of ingredients used in processed foods. It has been estimated that 70% to 85% of processed foods on supermarket shelves in the United States today contain one or more ingredients potentially derived from GM crops. The food industry and retail industry have been monitoring the opinions of their consumers on the GM issue for the past several years. Numerous independent groups have also surveyed consumer concerns about GM foods. The results of these surveys are shared and discussed here. PMID:11890465

  6. Machine vision system: a tool for quality inspection of food and agricultural products.

    PubMed

    Patel, Krishna Kumar; Kar, A; Jha, S N; Khan, M A

    2012-04-01

    Quality inspection of food and agricultural produce are difficult and labor intensive. Simultaneously, with increased expectations for food products of high quality and safety standards, the need for accurate, fast and objective quality determination of these characteristics in food products continues to grow. However, these operations generally in India are manual which is costly as well as unreliable because human decision in identifying quality factors such as appearance, flavor, nutrient, texture, etc., is inconsistent, subjective and slow. Machine vision provides one alternative for an automated, non-destructive and cost-effective technique to accomplish these requirements. This inspection approach based on image analysis and processing has found a variety of different applications in the food industry. Considerable research has highlighted its potential for the inspection and grading of fruits and vegetables, grain quality and characteristic examination and quality evaluation of other food products like bakery products, pizza, cheese, and noodles etc. The objective of this paper is to provide in depth introduction of machine vision system, its components and recent work reported on food and agricultural produce. PMID:23572836

  7. Trends in greenhouse gas emissions from consumption and production of animal food products - implications for long-term climate targets.

    PubMed

    Cederberg, C; Hedenus, F; Wirsenius, S; Sonesson, U

    2013-02-01

    To analyse trends in greenhouse gas (GHG) emissions from production and consumption of animal products in Sweden, life cycle emissions were calculated for the average production of pork, chicken meat, beef, dairy and eggs in 1990 and 2005. The calculated average emissions were used together with food consumption statistics and literature data on imported products to estimate trends in per capita emissions from animal food consumption. Total life cycle emissions from the Swedish livestock production were around 8.5 Mt carbon dioxide equivalents (CO2e) in 1990 and emissions decreased to 7.3 Mt CO2e in 2005 (14% reduction). Around two-thirds of the emission cut was explained by more efficient production (less GHG emission per product unit) and one-third was due to a reduced animal production. The average GHG emissions per product unit until the farm-gate were reduced by 20% for dairy, 15% for pork and 23% for chicken meat, unchanged for eggs and increased by 10% for beef. A larger share of the average beef was produced from suckler cows in cow-calf systems in 2005 due to the decreasing dairy cow herd, which explains the increased emissions for the average beef in 2005. The overall emission cuts from the livestock sector were a result of several measures taken in farm production, for example increased milk yield per cow, lowered use of synthetic nitrogen fertilisers in grasslands, reduced losses of ammonia from manure and a switch to biofuels for heating in chicken houses. In contrast to production, total GHG emissions from the Swedish consumption of animal products increased by around 22% between 1990 and 2005. This was explained by strong growth in meat consumption based mainly on imports, where growth in beef consumption especially was responsible for most emission increase over the 15-year period. Swedish GHG emissions caused by consumption of animal products reached around 1.1 t CO2e per capita in 2005. The emission cuts necessary for meeting a global temperature

  8. Global harmonization of food safety regulation from the perspective of Korea and a novel fast automatic product recall system.

    PubMed

    Sohn, Mun-Gi; Oh, Sangsuk

    2014-08-01

    Efforts have been made for global harmonization of food safety regulations among countries through international organizations such as WTO and WHO/FAO. Global harmonization of food safety regulations is becoming increasingly important for Korean consumers because more than half of food and agricultural products are imported and consumed. Through recent reorganization of the Korean government, a consolidated national food safety authority-the Ministry of Food and Drug Safety (MFDS)-has been established for more efficient food safety control and better communication with consumers. The Automatic Sales Blocking System (ASBS), which blocks the sales of the recalled food products at the point of sale, has been implemented at over 40,000 retail food stores around the nation using state-of-the art information and communication technology (ICT) for faster recall of adulterated food products, and the e-Food Safety Control System has been developed for more efficient monitoring of national food safety surveillance situations. The National Food Safety Information Service was also established for monitoring and collecting food safety information and incidents worldwide, and shares relevant information with all stakeholders. The new approaches adopted by the Korean Food Safety Authority are expected to enhance public trust with regard to food safety issues and expedite the recall process of adulterated products from the market. PMID:23794245

  9. 78 FR 21612 - Medical Device Classification Product Codes; Guidance for Industry and Food and Drug...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-04-11

    ...The Food and Drug Administration (FDA) is announcing the availability of the guidance entitled ``Medical Device Classification Product Codes.'' This document describes how device product codes are used in a variety of FDA program areas to regulate and track medical devices regulated by the Center for Devices and Radiological Health (CDRH) and the Center for Biologics Evaluation and Research......

  10. Farmland assemblages and the geography of food production in Northern New England

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Evaluating geospatial distributions of crop production systems within ecoregions is essential to resolving core issues of sustainability for local to regional food supply studies and modeling potential productivity as climate variability increases. The main objectives of this GIS-based investigation...

  11. An update on the use of rice in value-added food products.

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Because of the huge quantity of rice produced annually, milled-rice co-products; such as, rice flour, rice bran, rice wax, and rice hull are plentiful and readily available. These co-products could be valuable sources of food ingredients, but they have been vastly under-utilized. This is a report ...

  12. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  13. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  14. 9 CFR 317.300 - Nutrition labeling of meat and meat food products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Nutrition labeling of meat and meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat and meat food products. (a) Nutrition labeling must...

  15. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall...

  16. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Nutrition labeling of meat or meat... AND VOLUNTARY INSPECTION AND CERTIFICATION LABELING, MARKING DEVICES, AND CONTAINERS Nutrition Labeling § 317.300 Nutrition labeling of meat or meat food products. Link to an amendment published at...

  17. New value-added food ingredients from maize based ethanol processing by-products

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Some potentially useful food and health-promoting products were obtained from the by-products of ethanol processing including distillers dried grains (DDG) and maize bran. A DDG sample obtained from MCP Corporation in the USA was processed by jet cooking at various pH levels and fractionated. Rheo...

  18. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Qualified products for convenience/labor-saving foods. 809.270 Section 809.270 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS COMPETITION AND ACQUISITION PLANNING CONTRACTOR QUALIFICATIONS Qualifications Requirements 809.270 Qualified products...

  19. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Qualified products for convenience/labor-saving foods. 809.270 Section 809.270 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS COMPETITION AND ACQUISITION PLANNING CONTRACTOR QUALIFICATIONS Qualifications Requirements 809.270 Qualified products...

  20. 48 CFR 809.270 - Qualified products for convenience/labor-saving foods.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Qualified products for convenience/labor-saving foods. 809.270 Section 809.270 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS COMPETITION AND ACQUISITION PLANNING CONTRACTOR QUALIFICATIONS Qualifications Requirements 809.270 Qualified products...

  1. Determination of seven certified color additives in food products using liquid chromatography.

    PubMed

    Harp, Bhakti Petigara; Miranda-Bermudez, Enio; Barrows, Julie N

    2013-04-17

    This study describes a new method for determining FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6 in food products. These seven color additives are water-soluble dyes that are required to be batch certified by the U.S. Food and Drug Administration (FDA) before they may be used in food and other FDA-regulated products. In the new method, the color additives are extracted from a product using one of two procedures developed for various product types, isolated from the noncolored components, and analyzed by liquid chromatography with photodiode array detection. The method was validated by determining linearity, range, precision, recovery from various matrices, limit of detection, limit of quantitation, and relative standard deviation for each color additive. A survey of 44 food products, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods, and dairy products, found total color additives ranging from 1.9 to 1221 mg/kg. FDA intends to use the new method for conducting a rigorous, comprehensive dietary exposure assessment of certified color additives in products likely to be consumed by children. PMID:23528012

  2. The Chemistry of Self-Heating Food Products: An Activity for Classroom Engagement

    ERIC Educational Resources Information Center

    Oliver-Hoyo, Maria T.; Pinto, Gabriel; Llorens-Molina, Juan Antonio

    2009-01-01

    Two commercial self-heating food products have been used to apply chemical concepts such as stoichiometry, enthalpies of reactions and solutions, and heat transfer in a classroom activity. These products are the self-heating beverages sold in Europe and the Meals, Ready to Eat or MREs used primarily by the military in the United States. The main…

  3. Utilisation of Corn (Zea mays) Bran and Corn Fiber in the Production of Food Components

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Over the past decade, the demand for ethanol has increased dramatically. Demand for other products of corn milling, such as starches and sweeteners, is also expected to increase. With the increase in demand for industrial and food use of corn, the production of byproducts, such as corn fiber, corn...

  4. Soil health for improved food securities: natural ecosystems, row crop, and livestock production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Recent environmental and ecological awareness has resulted in consideration of soil as more than just a medium for root growth and livestock production. In order to meet the expected growing world population and subsequent food production demands, producers are reevaluating traditional management sy...

  5. Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products.

    PubMed

    Ghosh, Debasree; Chattopadhyay, Parimal

    2012-06-01

    The objective of the work was to use the method of quantitative descriptive analysis (QDA) to describe the sensory attributes of the fermented food products prepared with the incorporation of lactic cultures. Panellists were selected and trained to evaluate various attributes specially color and appearance, body texture, flavor, overall acceptability and acidity of the fermented food products like cow milk curd and soymilk curd, idli, sauerkraut and probiotic ice cream. Principal component analysis (PCA) identified the six significant principal components that accounted for more than 90% of the variance in the sensory attribute data. Overall product quality was modelled as a function of principal components using multiple least squares regression (R (2) = 0.8). The result from PCA was statistically analyzed by analysis of variance (ANOVA). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring the fermented food product attributes that are important for consumer acceptability. PMID:23729852

  6. Human contact imagined during the production process increases food naturalness perceptions.

    PubMed

    Abouab, Nathalie; Gomez, Pierrick

    2015-08-01

    It is well established that food processing and naturalness are not good friends, but is food processing always detrimental to naturalness? Building on the contagion principle, this research examines how production mode (handmade vs. machine-made) influences naturalness perceptions. In a pilot study (n = 69) and an experiment (n = 133), we found that compared with both a baseline condition and a condition in which the mode of production process was portrayed as machine-made, a handmade production mode increases naturalness ratings of a grape juice. A mediation analysis demonstrates that these effects result from higher perceived human contact suggesting that the production process may preserve food naturalness when humanized. PMID:25862979

  7. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition.

    PubMed

    Tamanna, Nahid; Mahmood, Niaz

    2015-01-01

    Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. PMID:26904661

  8. Toxic metals in food products originating from locally reared animals in Kuwait

    SciTech Connect

    Husain, A.; Al-Rashdan, A.; Al-Awadhi, A.; Mahgoub, B.; Al-Amiri, H.

    1996-12-31

    The toxicity of certain heavy metals such as Pb, Hg and Cd is well documented. The effect of environmental pollution on contamination of foods and on their safety for human consumption is a serious global public concern, and data on this subject have been reported by several investigators. Since traces of heavy metals are found in almost every food commodity, an estimation of the intake of food contaminants is essential and differs considerably from country to country. In Kuwait, data are not available on the levels of toxic metals in foods consumed by the various age groups nor are there any Kuwaiti standards at present on the permissible limits of these metals in various food commodities. Hence, the dietary intake of these elements cannot be determined accurately. The aim of this study was to investigate the levels of certain toxic metals in locally produced animal products. 19 refs., 2 tabs.

  9. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

    PubMed Central

    Tamanna, Nahid; Mahmood, Niaz

    2015-01-01

    Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods. PMID:26904661

  10. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides.

    PubMed

    Zannini, Emanuele; Waters, Deborah M; Coffey, Aidan; Arendt, Elke K

    2016-02-01

    Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address. PMID:26621802

  11. Use of spent coffee grounds as food ingredient in bakery products.

    PubMed

    Martinez-Saez, Nuria; García, Alba Tamargo; Pérez, Inés Domínguez; Rebollo-Hernanz, Miguel; Mesías, Marta; Morales, Francisco J; Martín-Cabrejas, María A; Del Castillo, Maria Dolores

    2017-02-01

    The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes. PMID:27596399

  12. Phenolic compounds recovered from agro-food by-products using membrane technologies: An overview.

    PubMed

    Castro-Muñoz, Roberto; Yáñez-Fernández, Jorge; Fíla, Vlastimil

    2016-12-15

    Typically, the various agro-food by-products of the food industry are treated by standard membrane processes, such as microfiltration, ultrafiltration and nanofiltration, in order to prepare them for final disposal. Recently, however, new membrane technologies have been developed. The recovery, separation and fractionation of high-added-value compounds, such as phenolic compounds from food processing waste, are major current research challenges. The goal of this paper is to provide a critical review of the main agro-food by-products treated by membrane technologies for the recovery of nutraceuticals. State-of-the-art of developments in the field are described. Particular attention is paid to experimental results reported for the recovery of polyphenols and their derivatives of different molecular weight. The literature data are analyzed and discussed in relation to separation processes, molecule properties, membrane characteristics and other interesting phenomena that occur during their recovery. PMID:27451244

  13. Restrictions on antimicrobial use in food animal production: an international regulatory and economic survey

    PubMed Central

    2013-01-01

    Background The administration of antimicrobial drugs to food animals at low doses for extended durations for growth promotion and disease prevention has been linked to the global health crisis of antimicrobial resistance. Internationally, multiple jurisdictions have responded by restricting antimicrobial use for these purposes, and by requiring a veterinary prescription to use these drugs in food animals. Opponents of these policies have argued that restrictions have been detrimental to food animal production where they have been adopted. Methods We surveyed the antimicrobial use policies of 17 political jurisdictions outside of the United States with respect to growth promotion, disease prevention, and veterinary oversight, and reviewed the available evidence regarding their production impacts, including measures of animal health. Jurisdictions were included if they were a top-five importer of a major U.S. food animal product in 2011, as differences between the policies of the U.S. and other jurisdictions may lead to trade barriers to U.S. food animal product exports. Jurisdictions were also included if information on their policies was publicly available in English. We searched the peer-reviewed and grey literatures and corresponded with jurisdictions’ U.S. embassies, regulators, and local experts. Results Jurisdictions were categorized by whether they prohibit use of antimicrobials for growth promotion and/or use of antimicrobials without a veterinary prescription. Of the 17 jurisdictions surveyed, six jurisdictions have prohibited both types of use, five jurisdictions have prohibited one use but not the other use, and five jurisdictions have not prohibited either use, while information was not available for one jurisdiction. Data on the production impacts of these prohibitions were limited, although available data, especially from Denmark and Sweden, suggest that restrictions on growth promotion use can be implemented with minimal production consequences

  14. The role of precision agriculture in food production and security

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Variability in production represents a multidimensional problem. Variability occurs among years induced by weather variation, within fields induced by soil variation, and across years and within fields induced by the legacy of management decisions and their interactions with the weather during the g...

  15. Gut health: The new paradigm in food animal production

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Modern livestock and poultry operations have undergone dramatic changes in production practices over the last 50 years. Genetic selections for high growth rates and reproductive traits as well as improved management techniques and dietary requirements have led to increased performance standards in ...

  16. AIDS and food production in East and Central Africa: a research outline.

    PubMed

    Barnett, T; Blaikie, P

    1989-02-01

    AIDS has penetrated at least 42 countries in Africa. Death of Africans usually occurs within 3 years of diagnosis. Not much is currently known about the demographics of the disease or about its impact on economic and social behavior, farming, and food production. There is currently a food crisis in Africa, so it is appropriate to study how much of an impact this disease has on future food production. In order to study the problem, one must predict the spread of AIDS. 2nd, one must infer how labor loss effects current rural production. Labor loss will cause changes in organization of production, technology, and types of crops grown. As a crisis increases, certain groups will be cut out of the food distribution. Characterizations such as these allow the mapping of areas vulnerable to labor loss. Field analysis and modeling must substantiate the theories and predictions. This paper describes the research design which will be used by 2 researchers from the Overseas Development Group of the University of East Anglia to measure the impact of AIDS on food production, working initially in a high HIV - prevalent area in Uganda. PMID:12281937

  17. Psychrophilic and mesophilic fungi in frozen food products.

    PubMed

    KUEHN, H H; GUNDERSON, M F

    1963-07-01

    The mold flora of certain frozen pastries and chicken pies was investigated. Molds were determined qualitatively or quantitatively, or both, by preparing pour plates of the blended product and incubating the plates at various temperatures. The mesophilic fungal flora developed on plates incubated at 10 and 20 C, whereas psychrophilic fungi were obtained on plates incubated at 0 and 5 C. About 2,000 cultures of fungi, representing about 100 different species, were isolated from various products. Four different brands of blueberry, two brands of cherry pastries, two brands of apple, and one brand of raspberry pastries were examined. In addition, two brands of chicken pies were studied. Blueberry pastries had a much higher total fungal population than the other products, although different brands of blueberry pastries varied considerably. Blueberry pastries had from 347 to 1,586 psychrophilic fungi per g. Cherry pastries had about 70 to 110 psychrophiles per g, and apple pastries had 19 to 92 psychrophiles per g. Chicken pies contained very few psychrophilic fungi, about 15 per g. Aureobasidium pullulans was recovered most frequently. About 90% of the psychrophilic fungi found in blueberry products was A. pullulans. Depending upon the brand of cherry pastry, either Phoma spp. or A. pullulans was the most common fungus present. Apple pastries also displayed brand variation, but were unique in having many mesophilic aspergilli. This genus was generally absent from other products. The Penicillium content of apple pastries was also rather high; 50% of the psychrophilic flora was represented by this genus. The psychrophilic fungal flora of chicken pies was composed primarily of penicillia (50%) and Chrysosporium pannorum (46%). PMID:13927344

  18. Production and supply of high-quality food protein for human consumption: sustainability, challenges, and innovations.

    PubMed

    Wu, Guoyao; Fanzo, Jessica; Miller, Dennis D; Pingali, Prabhu; Post, Mark; Steiner, Jean L; Thalacker-Mercer, Anna E

    2014-08-01

    The Food and Agriculture Organization of the United Nations estimates that 843 million people worldwide are hungry and a greater number suffer from nutrient deficiencies. Approximately one billion people have inadequate protein intake. The challenge of preventing hunger and malnutrition will become even greater as the global population grows from the current 7.2 billion people to 9.6 billion by 2050. With increases in income, population, and demand for more nutrient-dense foods, global meat production is projected to increase by 206 million tons per year during the next 35 years. These changes in population and dietary practices have led to a tremendous rise in the demand for food protein, especially animal-source protein. Consuming the required amounts of protein is fundamental to human growth and health. Protein needs can be met through intakes of animal and plant-source foods. Increased consumption of food proteins is associated with increased greenhouse gas emissions and overutilization of water. Consequently, concerns exist regarding impacts of agricultural production, processing and distribution of food protein on the environment, ecosystem, and sustainability. To address these challenging issues, the New York Academy of Sciences organized the conference "Frontiers in Agricultural Sustainability: Studying the Protein Supply Chain to Improve Dietary Quality" to explore sustainable innovations in food science and programming aimed at producing the required quality and quantity of protein through improved supply chains worldwide. This report provides an extensive discussion of these issues and summaries of the presentations from the conference. PMID:25123207

  19. Plant Atrium System for Food Production in NASA's Deep Space Habitat Tests

    NASA Technical Reports Server (NTRS)

    Massa, Gioia D.; Simpson, Morgan; Wheeler, Raymond M.; Newsham, Gary; Stutte, Gary W.

    2013-01-01

    Future human space exploration missions will need functional habitat systems. Possible concepts are assessed for integration issues, power requirements, crew operations, technology, and system performance. A food production system concept was analyzed at NASA Desert Research and Technology Studies (DRATS) in 2011, and at NASA JSC in 2012. System utilizes fresh foods (vegetables and small fruits) which are harvested on a continuous basis. Designed to improve crew's diet and quality of life without interfering with other components or operations.

  20. Mass fragmentographic determination of polymethylbiphenyl in foods contaminated with petroleum products

    SciTech Connect

    Adachi, K.

    1981-06-01

    Biphenyl has been used for a long time as a fungistat to prevent decay of fresh citrus fruits. Since petroleum oils contain polymethylbiphenyl (PMBP), foods contaminated with petroleum products from various sources will also contain it. We have previously reported an analytical method for polymethylnaphthalene (PMN) and polymethylphenanthrene (PMP) which could be quite useful as a fingerprinting identification to indicate petroleum contamination of marine organisms. The objectives of this study were to determine PMN and PMP to confirm the petroleum contamination of foods and also to describe a procedure for determining PMBP in several foods by means of mass fragmentography (MF).

  1. Consumer-phase Salmonella enterica serovar enteritidis risk assessment for egg-containing food products.

    PubMed

    Mokhtari, Amirhossein; Moore, Christina M; Yang, Hong; Jaykus, Lee-Ann; Morales, Roberta; Cates, Sheryl C; Cowen, Peter

    2006-06-01

    We describe a one-dimensional probabilistic model of the role of domestic food handling behaviors on salmonellosis risk associated with the consumption of eggs and egg-containing foods. Six categories of egg-containing foods were defined based on the amount of egg contained in the food, whether eggs are pooled, and the degree of cooking practiced by consumers. We used bootstrap simulation to quantify uncertainty in risk estimates due to sampling error, and sensitivity analysis to identify key sources of variability and uncertainty in the model. Because of typical model characteristics such as nonlinearity, interaction between inputs, thresholds, and saturation points, Sobol's method, a novel sensitivity analysis approach, was used to identify key sources of variability. Based on the mean probability of illness, examples of foods from the food categories ranked from most to least risk of illness were: (1) home-made salad dressings/ice cream; (2) fried eggs/boiled eggs; (3) omelettes; and (4) baked foods/breads. For food categories that may include uncooked eggs (e.g., home-made salad dressings/ice cream), consumer handling conditions such as storage time and temperature after food preparation were the key sources of variability. In contrast, for food categories associated with undercooked eggs (e.g., fried/soft-boiled eggs), the initial level of Salmonella contamination and the log10 reduction due to cooking were the key sources of variability. Important sources of uncertainty varied with both the risk percentile and the food category under consideration. This work adds to previous risk assessments focused on egg production and storage practices, and provides a science-based approach to inform consumer risk communications regarding safe egg handling practices. PMID:16834632

  2. Japan Smoke

    Atmospheric Science Data Center

    2013-04-16

    article title:  Smoke Plume from Industrial Fires in Miyagi Prefecture, Japan     ... 2011, and its subsequent tsunami, several oil refineries and industrial complexes caught fire, including facilities in the Port of Sendai ...

  3. Quitting Smoking

    MedlinePlus Videos and Cool Tools

    ... cases requires a person get help from a health care provider. So I don't want to make ... a medication for smoking cessation should see their health care provider, just to find out if there are ...

  4. Quit Smoking

    MedlinePlus

    ... Take Action: Stress and Cravings Deal with stress. Manage stress by creating peaceful times in your daily schedule. ... also check out these tips for dealing with stress as you quit . Manage cravings. When you quit smoking, the urge to ...

  5. Mission to Mars: food production and processing for the final frontier.

    PubMed

    Perchonok, Michele H; Cooper, Maya R; Catauro, Patricia M

    2012-01-01

    The food systems of the National Aeronautics and Space Administration (NASA) have evolved tremendously since the early manned spaceflights of the 1960s. To date, NASA's mission focus has been limited to exploration of low Earth orbit (LEO), and the agency's prepackaged food systems have been adequate to enable success of their parent programs. With NASA's mission focus increasing to achieve manned space exploration of the Martian surface, the agency is considering a significant departure from the prepackaged food systems of current and past space programs. NASA's Advanced Food Technology (AFT) project is presently investigating the introduction of a bioregenerative food system to support long duration habitat missions to the Martian surface. A bioregenerative food system is expected to impart less of a burden on critical mission resources, such as mass and volume, than a prepackaged, shelf-stable system. This review provides an introduction to past and present spaceflight food systems, and provides a broad examination of the research conducted to date to enable crop production and food processing on the Martian surface. PMID:22136130

  6. Myrmecophilic food body production in the understorey tree, Ryparosa kurrangii (Achariaceae), a rare Australian rainforest taxon.

    PubMed

    Webber, Bruce L; Abaloz, Bruce A; Woodrow, Ian E

    2007-01-01

    Plant food bodies are rarely observed in the field, because of continual harvesting, and are often first documented on isolated glasshouse plants. Little is known about the genus Ryparosa (Achariaceae), and the appearance of outgrowths on leaves and stems of glasshouse-raised R. kurrangii seedlings suggested that the species may produce food bodies. Detailed macroimaging and histological techniques were used to characterize chemomorphological variation in food body material gathered from glasshouse plants. Two distinct types of food body were observed. Multicellular pearl bodies derived from epidermal and mesophyll tissue were produced on young leaves and stems, and contained lipids and glycogen-like carbohydrates. A unique form of lipid-rich multicellular food body that 'opens' during development was found exclusively on mature plant tissue. A filament network was associated with food body lipid droplets. This is the first detailed documentation of food body production in an understorey genus adapted to low light conditions. We suggest that the distinctive spatial deployment of Ryparosa food rewards, and the ants attracted to them, may be invaluable for keeping long-lived leaves free from epiphyllous communities. PMID:17204073

  7. Principles and applications of hyperspectral imaging in quality evaluation of agro-food products: a review.

    PubMed

    Elmasry, Gamal; Kamruzzaman, Mohammed; Sun, Da-Wen; Allen, Paul

    2012-01-01

    The requirements of reliability, expeditiousness, accuracy, consistency, and simplicity for quality assessment of food products encouraged the development of non-destructive technologies to meet the demands of consumers to obtain superior food qualities. Hyperspectral imaging is one of the most promising techniques currently investigated for quality evaluation purposes in numerous sorts of applications. The main advantage of the hyperspectral imaging system is its aptitude to incorporate both spectroscopy and imaging techniques not only to make a direct assessment of different components simultaneously but also to locate the spatial distribution of such components in the tested products. Associated with multivariate analysis protocols, hyperspectral imaging shows a convinced attitude to be dominated in food authentication and analysis in future. The marvellous potential of the hyperspectral imaging technique as a non-destructive tool has driven the development of more sophisticated hyperspectral imaging systems in food applications. The aim of this review is to give detailed outlines about the theory and principles of hyperspectral imaging and to focus primarily on its applications in the field of quality evaluation of agro-food products as well as its future applicability in modern food industries and research. PMID:22823348

  8. Linking ecosystems, food webs, and fish production: subsidies in salmonid watersheds

    USGS Publications Warehouse

    Wipfli, Mark S.; Baxter, Colden V.

    2010-01-01

    Physical characteristics of riverine habitats, such as large wood abundance, pool geometry and abundance, riparian vegetation cover, and surface flow conditions, have traditionally been thought to constrain fish production in these ecosystems. Conversely, the role of food resources (quantity and quality) in controlling fish production has received far less attention and consideration, though they can also be key productivity drivers. Traditional freshwater food web illustrations have typically conveyed the notion that most fish food is produced within the local aquatic habitat itself, but the concepts and model we synthesize in this article show that most fish food comes from external or very distant sources—including subsidies from marine systems borne from adult returns of anadromous fishes, from fishless headwater tributaries that transport prey to downstream fish, and from adjacent streamside vegetation and associated habitats. The model we propose further illustrates how key trophic pathways and food sources vary through time and space throughout watersheds. Insights into how food supplies affect fishes can help guide how we view riverine ecosystems, their structure and function, their interactions with marine and terrestrial systems, and how we manage natural resources, including fish, riparian habitats, and forests.

  9. Portable gliadin-immunochip for contamination control on the food production chain.

    PubMed

    Chiriacò, Maria Serena; de Feo, Francesco; Primiceri, Elisabetta; Monteduro, Anna Grazia; de Benedetto, Giuseppe Egidio; Pennetta, Antonio; Rinaldi, Ross; Maruccio, Giuseppe

    2015-09-01

    Celiac disease (CD) is one of the most common digestive disorders caused by an abnormal immune reaction to gluten. So far there are no available therapies, the only solution is a strict gluten-free diet, which however could be very challenging as gluten can be hidden in many food products. Furthermore an additional problem is related to cross-contamination of nominal gluten-free foods with gluten-based ones during manufacturing. Here we propose a lab on chip platform as a powerful tool to help food manufacturers to evaluate the real amount of gluten in their products by an accurate in-situ control of the production chain and maybe to specify the real gluten content in packages labeling. Our portable gliadin-immunochips, based on an electrochemical impedance spectroscopy transduction method, were first calibrated and then validated for both liquid and solid food matrixes by analyzing different beers and flours. The high specificity of our assay was also demonstrated by performing control experiments on rice and potatoes flours containing prolamin-like proteins. We achieved limit of quantification of 0.5 ppm for gliadin that is 20 times lower than the worldwide limit established for gluten-free food while the method of analysis is faster and cheaper than currently employed ELISA-based methods. Moreover our results on food samples were validated through a mass spectrometry standard analysis. PMID:26003692

  10. Emotion and food. Do the emotions expressed on other people's faces affect the desire to eat liked and disliked food products?

    PubMed

    Barthomeuf, L; Rousset, S; Droit-Volet, S

    2009-02-01

    The aim of the present study was to test if pleasure, neutrality and disgust expressed by other individuals on a photograph could affect the desire to eat liked or disliked food products. Forty-four men and women were presented with two series of photographs. The first series of photographs was composed of six food photographs: three liked and three disliked food products. The second series consisted of the same photographs presented with eaters expressing three different emotions: disgust, pleasure or neutrality. Results showed that the effect of the presence of an eater, and of emotions expressed by this eater, depended on the food category. For the liked foods, the desire to eat was higher when these foods were presented alone than with an eater expressing neutral emotion. When the eater expressed pleasure, the desire to eat these liked foods did not significantly increase. In contrast, when the eater expressed disgust, the desire to eat them significantly decreased. When the foods were disliked, the influence of the pleasant social context was stronger than for the liked foods. The desire to eat the disliked foods actually increased in the presence of an eater expressing pleasure. On the contrary, the disgust and neutral context had no effect on the desire for disliked foods. PMID:18672014

  11. Production of Pharmaceutical Proteins in Solanaceae Food Crops

    PubMed Central

    Rigano, Maria Manuela; De Guzman, Giorgio; Walmsley, Amanda M.; Frusciante, Luigi; Barone, Amalia

    2013-01-01

    The benefits of increased safety and cost-effectiveness make vegetable crops appropriate systems for the production and delivery of pharmaceutical proteins. In particular, Solanaceae edible crops could be inexpensive biofactories for oral vaccines and other pharmaceutical proteins that can be ingested as minimally processed extracts or as partially purified products. The field of crop plant biotechnology is advancing rapidly due to novel developments in genetic and genomic tools being made available today for the scientific community. In this review, we briefly summarize data now available regarding genomic resources for the Solanaceae family. In addition, we describe novel strategies developed for the expression of foreign proteins in vegetable crops and the utilization of these techniques to manufacture pharmaceutical proteins. PMID:23434646

  12. Nutritional Content of Food and Beverage Products in Television Advertisements Seen on Children's Programming

    PubMed Central

    Schermbeck, Rebecca M.; Chaloupka, Frank J.

    2013-01-01

    Abstract Background: Given the high rates of childhood obesity, assessing the nutritional content of food and beverage products in television (TV) advertisements to which children are exposed is important. Methods: TV ratings data for children 2–5 and 6–11 years of age were used to examine the nutritional content of food and beverage products in advertisements seen by children on all programming and children's programming (≥35% child-audience share). Nutritional content was assessed based on the federal Interagency Working Group (IWG) recommended nutrients to limit (NTL), including saturated fat, trans fat, sugar, and sodium. Results: A total of 46.2% of 2- to 5-year-olds' and 43.5% of 6- to 11-year-olds' total exposure to food and beverage TV advertising was for ads seen on children's programming. Among children 2–5 and 6–11 years, respectively, 84.1 and 84.4% of ads seen on all programming and 95.8 and 97.3% seen on children's programming were for products high in NTL, and 97.8 and 98.1% of Children's Food and Beverage Advertising Initiative (CFBAI) company-member ads seen on children's programming were for products high in NTL, compared to 80.5 and 89.9% of non-CFBAI product ads. Conclusions: Most food and beverage products in TV ads seen by children do not meet the IWG nutrition recommendations and less than one half of such ads are covered by self-regulation. Products advertised on children's versus general-audience programming and by CFBAI- versus non-CFBAI-member companies are particularly of low nutritional quality, suggesting that self-regulation has not successfully protected children from exposure to advertising for unhealthy foods and that continued monitoring is required. PMID:24206260

  13. New products from the agri-food industry: the return of n-3 fatty acids into the food supply.

    PubMed

    Simopoulos, A P

    1999-01-01

    The meat from animals and fish in the wild, chicken eggs produced under complete natural conditions, and wild plants contain higher amounts of n-3 fatty acids compared to domesticated or cultivated ones. The composition of meats, fish, and eggs is dependent on animal feed. Fish-meal, flax, and n-3 from algae in animal feeds increase the n-3 fatty acid content of egg yolks and lead to the availability of n-3 fatty acid-enriched eggs in the marketplace. Research is ongoing for the production of n-3 fatty acid-enriched products from poultry, beef, lamb, pork, milk, bakery products, etc. In the case of n-3 fatty acid-enriched eggs, the egg under complete natural conditions (Greek or Ampelistra egg) can serve as a guide for proper composition. Otherwise, the amount of n-3 fatty acids is determined by the organoleptic properties of the products. It is essential in the process of returning the n-3 fatty acids into the food supply that the balance of n-6/n-3 fatty acids in the diet that existed during evolution is maintained. Clinical investigations confirm the importance of n-3 fatty acids for normal function during growth and development and in the modulation of chronic diseases. The availability of n-3 fatty acid-enriched products should lead to improvements in the food supply. Pregnant and lactating women and infants should benefit since their diet is deficient in n-3 fatty acids, especially for the vegetarians among them. Studies with n-3-enriched eggs lower cholesterol levels, platelet aggregation, and blood pressure. Since cardiovascular disease, hypertension, and autoimmune, allergic, and neurological disorders appear to respond to n-3 fatty acid supplementation, a diet balanced in n-3 and n-6 fatty acids consistent with the diet during human evolution should decrease or delay their manifestation. PMID:10419184

  14. Upper tropospheric ozone production from lightning NOx-impacted convection: Smoke ingestion case study from the DC3 campaign

    NASA Astrophysics Data System (ADS)

    Apel, E. C.; Hornbrook, R. S.; Hills, A. J.; Blake, N. J.; Barth, M. C.; Weinheimer, A.; Cantrell, C.; Rutledge, S. A.; Basarab, B.; Crawford, J.; Diskin, G.; Homeyer, C. R.; Campos, T.; Flocke, F.; Fried, A.; Blake, D. R.; Brune, W.; Pollack, I.; Peischl, J.; Ryerson, T.; Wennberg, P. O.; Crounse, J. D.; Wisthaler, A.; Mikoviny, T.; Huey, G.; Heikes, B.; O'Sullivan, D.; Riemer, D. D.

    2015-03-01

    As part of the Deep Convective Cloud and Chemistry (DC3) experiment, the National Science Foundation/National Center for Atmospheric Research (NCAR) Gulfstream-V (GV) and NASA DC-8 research aircraft probed the chemical composition of the inflow and outflow of two convective storms (north storm, NS, south storm, SS) originating in the Colorado region on 22 June 2012, a time when the High Park wildfire was active in the area. A wide range of trace species were measured on board both aircraft including biomass burning (BB) tracers hydrogen cyanide (HCN) and acetonitrile (ACN). Acrolein, a much shorter lived tracer for BB, was also quantified on the GV. The data demonstrated that the NS had ingested fresh smoke from the High Park fire and as a consequence had a higher VOC OH reactivity than the SS. The SS lofted aged fire tracers along with other boundary layer ozone precursors and was more impacted by lightning NOx (LNOx) than the NS. The NCAR master mechanism box model was initialized with measurements made in the outflow of the two storms. The NS and SS were predicted to produce 11 and 14 ppbv of O3, respectively, downwind of the storm over 2 days. Sensitivity tests revealed that the ozone production potential of the SS was highly dependent on LNOx. Normalized excess mixing ratios, ΔX/ΔCO, for HCN and ACN were determined in both the fire plume and the storm outflow and found to be 7.0 ± 0.5 and 2.3 ± 0.5 pptv ppbv-1, respectively, and 1.4 ± 0.3 pptv ppbv-1 for acrolein in the outflow only.

  15. Liquid and Solid Meal Replacement Products Differentially Affect Postprandial Appetite and Food Intake in Older Adults

    PubMed Central

    Stull, April J.; Apolzan, John W.; Thalacker-Mercer, Anna E.; Iglay, Heidi B.; Campbell, Wayne W.

    2008-01-01

    Liquid and solid foods are documented to elicit differential appetitive and food intake responses. This study was designed to assess the influences of liquid vs solid meal replacement products on postprandial appetite ratings and subsequent food intake in healthy older adults. This study used a randomized and crossover design with two 1-day trials (1 week between trials), and 24 adults (12 men and 12 women) aged 50 to 80 years with body mass index (calculated as kg/m2) between 22 and 30 participated. After an overnight fast, the subjects consumed meal replacement products as either a beverage (liquid) or a bar (solid). The meal replacement products provided 25% of each subject's daily estimated energy needs with comparable macro-nutrient compositions. Subjects rated their appetite on a 100 mm quasilogarithmic visual analog scale before and 15, 30, 45, 60, 90, 120, and 150 minutes after consuming the meal replacement product. At minute 120, each subject consumed cooked oatmeal ad libitum to a “comfortable level of fullness.” Postprandial composite (area under the curve from minute 15 to minute 120) hunger was higher (P=0.04) for the liquid vs solid meal replacement products and desire to eat (P=0.15), preoccupation with thoughts of food (P=0.07), and fullness (P=0.25) did not differ for the liquid vs solid meal replacement products. On average, the subjects consumed 13.4% more oatmeal after the liquid vs solid (P=0.006) meal replacement product. These results indicate that meal replacement products in liquid and solid form do not elicit comparable appetitive and ingestive behavior responses and that meal replacement products in liquid form blunt the postprandial decline in hunger and increase subsequent food intake in older adults. PMID:18589034

  16. Production of apple-based baby food: changes in pesticide residues.

    PubMed

    Kovacova, Jana; Kocourek, Vladimir; Kohoutkova, Jana; Lansky, Miroslav; Hajslova, Jana

    2014-01-01

    Apples represent the main component of most fruit-based baby food products. Since not only fruit from organic farming, but also conventionally grown fruit is used for baby food production, the occurrence of pesticide residues in the final product is of high concern. To learn more about the fate of these hazardous compounds during processing of contaminated raw material, apples containing altogether 21 pesticide residues were used for preparation of a baby food purée both in the household and at industrial scale (in the baby food production facility). Within both studies, pesticide residues were determined in raw apples as well as in final products. Intermediate product and by-product were also analysed during the industrial process. Determination of residues was performed by a sensitive multi-detection analytical method based on liquid or gas chromatography coupled with mass spectrometry. The household procedure involved mainly the cooking of unpeeled apples, and the decrease of residues was not extensive enough for most of the studied pesticides; only residues of captan, dithianon and thiram dropped significantly (processing factors less than 0.04). On the other hand, changes in pesticide levels were substantial for all tested pesticides during apple processing in the industrial baby food production facility. The most important operation affecting the reduction of residues was removal of the by-products after pulping (rest of the peel, stem, pips etc.), while subsequent sterilisation has an insignificant effect. Also in this case, captan, dithianon and thiram were identified as pesticides with the most evident decrease of residues. PMID:24720736

  17. Utilization of household food waste for the production of ethanol at high dry material content

    PubMed Central

    2014-01-01

    Background Environmental issues and shortage of fossil fuels have turned the public interest to the utilization of renewable, environmentally friendly fuels, such as ethanol. In order to minimize the competition between fuels and food production, researchers are focusing their efforts to the utilization of wastes and by-products as raw materials for the production of ethanol. household food wastes are being produced in great quantities in European Union and their handling can be a challenge. Moreover, their disposal can cause severe environmental issues (for example emission of greenhouse gasses). On the other hand, they contain significant amounts of sugars (both soluble and insoluble) and they can be used as raw material for the production of ethanol. Results Household food wastes were utilized as raw material for the production of ethanol at high dry material consistencies. A distinct liquefaction/saccharification step has been included to the process, which rapidly reduced the viscosity of the high solid content substrate, resulting in better mixing of the fermenting microorganism. This step had a positive effect in both ethanol production and productivity, leading to a significant increase in both values, which was up to 40.81% and 4.46 fold, respectively. Remaining solids (residue) after fermentation at 45% w/v dry material (which contained also the unhydrolyzed fraction of cellulose), were subjected to a hydrothermal pretreatment in order to be utilized as raw material for a subsequent ethanol fermentation. This led to an increase of 13.16% in the ethanol production levels achieving a final ethanol yield of 107.58 g/kg dry material. Conclusions In conclusion, the ability of utilizing household food waste for the production of ethanol at elevated dry material content has been demonstrated. A separate liquefaction/saccharification process can increase both ethanol production and productivity. Finally, subsequent fermentation of the remaining solids could

  18. First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.

    PubMed

    Pingret, Daniella; Fabiano-Tixier, Anne-Sylvie; Petitcolas, Emmanuel; Canselier, Jean-Paul; Chemat, Farid

    2011-03-01

    This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students. PMID:21535748

  19. Functional suitability of commercially milled rice bran in India for use in different food products.

    PubMed

    Sekhon, K S; Dhillon, S S; Singh, N; Singh, B

    1997-01-01

    The effect of blending of commercially available full fat and defatted rice brans in India from modern multistage rice mills with parboiling/stabilizing facilities in different food products in comparison to those obtained from laboratory milling of rice is reported. Bread volume and cookie spread decreased but muffin volume increased with the addition of different types of bran to wheat flour, however, the cookie spread factor was not affected by addition of full fat rice bran. The yields of the extrudate were increased by the blending of full fat rice bran but were decreased by the addition of defatted rice bran. Rice brans could be added to different food products to the extent of 5-10%. However, the full fat rice bran could not be used for production of extruded snack food. PMID:9201747

  20. Yeasts in foods and beverages: impact on product quality and safety.

    PubMed

    Fleet, Graham H

    2007-04-01

    The role of yeasts in food and beverage production extends beyond the well-known bread, beer and wine fermentations. Molecular analytical technologies have led to a major revision of yeast taxonomy, and have facilitated the ecological study of yeasts in many other products. The mechanisms by which yeasts grow in these ecosystems and impact on product quality can now be studied at the level of gene expression. Their growth and metabolic activities are moderated by a network of strain and species interactions, including interactions with bacteria and other fungi. Some yeasts have been developed as agents for the biocontrol of food spoilage fungi, and others are being considered as novel probiotic organisms. The association of yeasts with opportunistic infections and other adverse responses in humans raises new issues in the field of food safety. PMID:17275276

  1. [Are amylases in bakery products and flour potential food allergens?].

    PubMed

    Baur, X; Sander, I; Jansen, A; Czuppon, A B

    1994-05-21

    The enzyme alpha-amylase from the mould Aspergillus oryzae (Asp o II) routinely used for the production of bread, cakes and pastries has in recent years been identified as an inhalative allergen for occupational diseases (bakers' asthma). It is doubtful whether this amylase in the final product, i.e. after the baking procedure, can still be regarded as an allergen. To clarify this question, detailed case histories on 138 subjects were recorded (98 allergics, 20 patients suffering form chronic intestinal diseases, 20 healthy controls). The clinical examinations included prick skin test and IgE antibody determination using one of the customary enzyme preparations. EAST showed a few of these 138 bread consumers to be weakly sensitized to the enzyme. One of the subjects displayed a significant reaction to alpha-amylase heated to 200 degrees C. As expected, eleven bakers sensitized to alpha-amylase by inhaling it in the workplace (positive prick test, positive case history) predominantly exhibited specific IgE antibodies to the native enzyme. Apart from one weakly positive finding, heated alpha-amylase yielded negative results in this collective. Baking conditions vary widely, especially with regard to single components, temperature and duration. Thus, further investigations as to residual allergenicity or the feasible occurrence of new antigenic determinants during the production of bread, cake and pastries are required. 27% of bakers examined and 9% of atopics showed antibodies to a flour inherent enzyme, a beta-amylase. On the whole, the selected conditions hinted at a weakly sensitizing potential inherent in baking flour and in added amylase. PMID:8209207

  2. Bacterial production of conjugated linoleic and linolenic Acid in foods: a technological challenge.

    PubMed

    Gorissen, Lara; Leroy, Frédéric; De Vuyst, Luc; De Smet, Stefaan; Raes, Katleen

    2015-01-01

    Conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) isomers are present in foods derived from ruminants as a result of the respective linoleic acid (LA) and α-linolenic acid (LNA) metabolism by ruminal microorganisms and in animals' tissues. CLA and CLNA have isomer-specific, health-promoting properties, including anticarcinogenic, antiatherogenic, anti-inflammatory, and antidiabetic activity, as well as the ability to reduce body fat. Besides ruminal microorganisms, such as Butyrivibrio fibrisolvens, many food-grade bacteria, such as bifidobacteria, lactic acid bacteria (LAB), and propionibacteria, are able to convert LA and LNA to CLA and CLNA, respectively. Linoleate isomerase activity, responsible for this conversion, is strain-dependent and probably related to the ability of the producer strain to tolerate the toxic effects of LA and LNA. Since natural concentrations of CLA and CLNA in ruminal food products are relatively low to exert their health benefits, food-grade bacteria with linoleate isomerase activity could be used as starter or adjunct cultures to develop functional fermented dairy and meat products with increased levels of CLA and CLNA or included in fermented products as probiotic cultures. However, results obtained so far are below expectations due to technological bottlenecks. More research is needed to assess if bacterial production kinetics can be increased and can match food processing requirements. PMID:24915316

  3. Food production, environmental protection, and health effects in Mexican agriculture.

    PubMed

    López de Alba, F

    1990-01-01

    In countries like Mexico, where the need to increase agricultural productivity to satisfy an ever-increasing population is great, attention to environmental problems is recent. However, current public concern has forced the administration to consider environmental protection as a key strategy in the development model. The purpose of this paper is to present the efforts being made by the country, the state of research, legislation, and regulations, and the level of participation by agrichemical producers in aiming to balance protection of the environment and development in the agricultural sector, including intensive use of mechanization and agrichemicals. PMID:2248254

  4. Helicobacter pylori and food products: a public health problem.

    PubMed

    Herrera, Anavella Gaitan

    2004-01-01

    Helicobacter pylori is a major human pathogen causing gastritis and chronic superficial infection (CSG). It colonizes the stomach of more than 50% of humans and causes disease. This microorganism is associated with the gastric antral epithelium in patients with active chronic gastritis, peptic (gastric) or duodenal ulcers, and gastric adenocarcinoma H. pylori is present in feces, sewage, and water but is killed by routine chlorination. Therefore, in developing countries, consumption of sewage-contaminated drinking water and vegetables may pose a risk; properly cooking foods and chlorinating water reduces the risk of transmitting H. pylori to humans. In South America the consumption of raw vegetables fertilized with human feces has been found to be a risk factor for infection, and consumption of water from a municipal supply has been suggested as a risk factor for children. Epidemiological studies have found that H. pylori organisms colonize the stomach and duodenum of humans and many animal species and family clusters; it is believed to be orally transmitted person to person. This transmission is the major, if not exclusive, source of infection.H. pylori has been detected in the mouth from dental plaque. Recent observations in persons infected with H. pylori caused to vomit or have diarrhea showed that an actively unwell person with these symptoms could spread H. pylori in the immediate vicinity by aerosol, splashing of vomitus, infected vomitus, and infected diarrhea. In summary, H. pylori is usually spread by the fecal-oral route but possibly also by the oral-oral route and the spread of contaminated secretions. Thus, in developing countries, individuals catch H. pylori at a very young age from other persons (children) in their environment. In developed countries, H. pylori is more difficult to acquire and is usually transmitted from one family member to another, possibly by the fecal-oral route, or by the oral-oral route, e.g., kissing, vomitus. On occasion

  5. Mitigating greenhouse gas emissions in China's agriculture: from farm production to food consumption

    NASA Astrophysics Data System (ADS)

    Yue, Qian; Cheng, Kun; Pan, Genxing

    2016-04-01

    Greenhouse gas (GHG) emissions from agriculture could be mitigated from both supple side and demand side. Assessing carbon footprint (CF) of agricultural production and food consumption could provide insights into the contribution of agriculture to climate change and help to identify possible GHG mitigation options. In the present study, CF of China's agricultural production was firstly assessed from site scale to national scale, and from crop production to livestock production. Data for the crop and livestock production were collected from field survey and national statistical archive, and both life cycle assessment and input-output method were employed in the estimations. In general, CF of crop production was lower than that of livestock production on average. Rice production ranked the highest CF in crop production, and the highest CFs of livestock production were observed in mutton and beef production. Methane emissions from rice paddy, emissions from fertilizer application and water irrigation exerted the largest contribution of more than 50% for CF of crop production; however, emissions from forage feeding, enteric fermentation and manure treatment made the most proportion of more than 90 % for CF of livestock production. In China, carbon efficiency was shown in a decreasing trend in recent years. According to the present study, overuse of nitrogen fertilizer caused no yield effect but significant emissions in some sites and regions of China, and aggregated farms lowered the CFs of crop production and livestock production by 3% to 25% and 6% to 60% respectively compared to household farms. Given these, improving farming management efficiency and farm intensive development is the key strategy to mitigate climate change from supply side. However, changes in food consumption may reduce GHG emissions in the production chain through a switch to the consumption of food with higher GHG emissions in the production process to food with lower GHG emissions. Thus, CFs

  6. Place of dairy products in the Chinese-American family food system.

    PubMed

    Lv, Nan; Brown, J Lynne

    2010-08-01

    Chinese Americans have a high risk of osteoporosis and their calcium intake is substantially below the daily recommendation. However, little has been done to reduce the risk of this hard-to-reach population. This theory-based qualitative study explored how first-generation Chinese American couples with children view dairy products, how they use them in their family food system, and how these uses influence their dietary behavior or intake. Twenty couples, recruited from weekend Chinese schools at three locations in Pennsylvania, were interviewed. Taste, texture, and use of additives and growth hormones appeared to be more important influences on dairy choice than lactose intolerance. In these families, parental use of food rules and power to influence food patterns affected family flexibility about dairy use. Father's power, his views of dairy products, and his preference for Chinese-based dinners had a greater influence than those of his wife or children on the use of dairy-based dinner dishes. In contrast, choices at breakfast or lunch and for snacks were more flexible and could include dairy products. Nutrition educators can encourage introduction of dairy products into the traditional dietary pattern of Chinese Americans by offering opportunities to taste unfamiliar dairy products, demonstrating use of dairy products to prepare familiar foods, including both parents in any intervention or at least in tasting recipes, and providing information on importance of calcium to bone health and amount of calcium needed from reputable sources. PMID:20656096

  7. New Trends in Pesticide Residue Analysis in Cereals, Nutraceuticals, Baby Foods, and Related Processed Consumer Products.

    PubMed

    Raina-Fulton, Renata

    2015-01-01

    Pesticide residue methods have been developed for a wide variety of food products including cereal-based foods, nutraceuticals and related plant products, and baby foods. These cereal, fruit, vegetable, and plant-based products provide the basis for many processed consumer products. For cereal and nutraceuticals, which are dry sample products, a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method has been used with additional steps to allow wetting of the dry sample matrix and subsequent cleanup using dispersive or cartridge format SPE to reduce matrix effects. More processed foods may have lower pesticide concentrations but higher co-extracts that can lead to signal suppression or enhancement with MS detection. For complex matrixes, GC/MS/MS or LC/electrospray ionization (positive or negative ion)-MS/MS is more frequently used. The extraction and cleanup methods vary with different sample types particularly for cereal-based products, and these different approaches are discussed in this review. General instrument considerations are also discussed. PMID:26525234

  8. Food production and consumption near the Savannah River Site

    SciTech Connect

    Hamby, D.M.

    1991-01-01

    Routine operations at the Savannah River Site (SRS) result in the release of radionuclides to the atmosphere and to the Savannah River. The resulting radiological doses to the off-site maximum individual and the 80-km population are estimated on a yearly basis. These estimates are generated using dose models prescribed in the NRC Reg. Guide 1.109 for the commercial nuclear power industry. A study of land and water usage characteristics in the region of the Savannah River Site has been conducted to determine site-specific values of the NRC dose model parameters. The study's scope included local characteristics of meat, milk, vegetable production; Savannah River recreational activities and fish harvests; meat, milk, vegetable, and seafood consumption rates; and Savannah River drinking-water populations. Average and maximum consumption rates of beef, milk, vegetables, and fish have been determined for individuals residing in the southern United States. The study suggest that many of the consumption rates provided by the NRC may not be appropriate for residents of the South. Average consumption rates are slightly higher than the defaults provided by the NRC. Maximum consumption rates, however, are typically lower than NRC values. Agricultural productivity in the SRS region was found to be quite different than NRC recommendations. Off-site doses have been predicted using both NRC and SRS parameter values to demonstrate the significance of site-specific data.

  9. Food production and consumption near the Savannah River Site

    SciTech Connect

    Hamby, D.M.

    1991-12-31

    Routine operations at the Savannah River Site (SRS) result in the release of radionuclides to the atmosphere and to the Savannah River. The resulting radiological doses to the off-site maximum individual and the 80-km population are estimated on a yearly basis. These estimates are generated using dose models prescribed in the NRC Reg. Guide 1.109 for the commercial nuclear power industry. A study of land and water usage characteristics in the region of the Savannah River Site has been conducted to determine site-specific values of the NRC dose model parameters. The study`s scope included local characteristics of meat, milk, vegetable production; Savannah River recreational activities and fish harvests; meat, milk, vegetable, and seafood consumption rates; and Savannah River drinking-water populations. Average and maximum consumption rates of beef, milk, vegetables, and fish have been determined for individuals residing in the southern United States. The study suggest that many of the consumption rates provided by the NRC may not be appropriate for residents of the South. Average consumption rates are slightly higher than the defaults provided by the NRC. Maximum consumption rates, however, are typically lower than NRC values. Agricultural productivity in the SRS region was found to be quite different than NRC recommendations. Off-site doses have been predicted using both NRC and SRS parameter values to demonstrate the significance of site-specific data.

  10. Tobacco smoke: unraveling a controversial subject.

    PubMed

    Thielen, Anja; Klus, Hubert; Müller, Lutz

    2008-06-01

    Cigarettes are a modern and industrial form of tobacco use and obviously involve more than just tobacco. A multitude of physical processes and chemical reactions occur inside the burning zone of a cigarette. Cigarette smoke is an aerosol of liquid droplets (the particulate phase) suspended within a mixture of gases and semi-volatile compounds. Two kinds of smoke with different composition and properties are produced during smoking: mainstream smoke inhaled by the smoker and sidestream smoke, which is released into the environment between puffs from the lit end of the cigarette. Several techniques and modifications have altered the design of the cigarette during the last 50 years and changed smoke composition, with the effect of lower tar and nicotine smoke yields. An enormous amount of research has been done since the 1950s on smoke composition. With regard to the numerous toxic or carcinogenic constituents identified in tobacco smoke, there is a strong focus in the industry and with the authorities on the over 40 compounds, called "Hoffmann analytes". The yields of tar and nicotine in mainstream smoke of a cigarette brand as printed on the pack are measured with smoking machines under highly standardized conditions. Yields must comply with regulatory limits set in a number of countries. Smoking by machine is different from the smoking behavior of humans. There is a growing movement to develop more "realistic" methods to estimate smoke yields. But it is unclear whether alternative smoking regimens are more representative of human smoking behavior and provide better predictions of human exposure. Tobacco smoke has strong biological and toxicological effects in vitro and in vivo. There is an obvious need for developing a unified and validated testing approach particularly for the assessment of additives and the evaluation of new potentially reduced exposure products (PREPs). This paper gives a comprehensive overview of cigarette design, the composition and toxicity

  11. [Migration of bisphenol A and benzophenones from paper and paperboard products used in contact with food].

    PubMed

    Ozaki, Asako; Kawasaki, Chie; Kawamura, Yoko; Tanamoto, Kenichi

    2006-06-01

    Migration of bisphenol A (BPA) and benzophenones, i.e., benzophenone (BZ), 4-(dimethylamino)benzophenone (DMAB), Michler's ketone (MK) and 4,4'-bis(diethylamino)benzophenone (DEAB), from 21 paper and paperboard products (15 recycled paperboard boxes and 6 virgin paper products) used in contact with food was examined. Migration levels of compounds from recycled paperboard were compared under various food-simulating conditions. BPA showed the highest migration into 20% ethanol and benzophenones into 95% ethanol. No compounds migrated from virgin paper products, but compounds did migrate into food simulants from recycled paperboard food boxes. BPA migrated into 20% ethanol from all recycled paperboard food boxes between 1.0 and 18.7 ng/mL. Into 95% ethanol, migration of BZ was observed in 8 samples (1.0-18.9 ng/mL), DMAB in 12 samples (1.2-3.7 ng/mL), MK in 13 samples (1.9-9.0 ng/mL), and DEAB in 13 samples (1.0-10.6 ng/mL). The highest migration level was 27.2 ng/mL and most of the migration levels were below 10 ng/mL. These values are sufficiently low compared with the TDI and NOAEL levels. Moreover, the amount of food in daily meals that comes into contact with paperboard products is relatively small. Consequently, it was concluded that there was no safety concern regarding the tested compounds in recycled paperboard food boxes. PMID:16862986

  12. US Food and Drug Administration international collaborations for cellular therapy product regulation

    PubMed Central

    2012-01-01

    Cellular therapy products are an emerging medical product class undergoing rapid scientific and clinical innovation worldwide. These products pose unique regulatory challenges both for countries with existing regulatory frameworks and for countries where regulatory frameworks for cellular therapy products are under development. The United States Food and Drug Administration (US FDA) has a history of productive working relationships with international regulatory authorities, and seeks to extend this to the cellular therapy field. The US FDA and its global regulatory counterparts are engaged in collaborations focused on the convergence of scientific and regulatory approaches, and the education of scientists, clinicians, regulators, and the public at large on the development of cellular therapies. PMID:23021082

  13. Bioaccumulation and food chain transfer of corrosion products from radioactive stainless steel

    SciTech Connect

    Young, J.S.

    1986-07-01

    Two sets of experiments were conducted to determine if corrosion products from radioactive Type 347 stainless steel could be biologically transferred from sediment through a marine food chain, and whether corrosion products dissolved in seawater could be bioaccumulated and then eliminated. Corrosion products containing /sup 60/Co and /sup 63/Ni from the radioactive stainless steel were introduced into marine sediments. Infaunal polychaete worms exposed to these sediments bioaccumulated the radionuclides. The feeding of these worms to shrimp and fish resulted in a trophic transfer of the radioactive products across a one-step food chain. The magnitude of the transfers are described in terms of transfer factors. Dissolved corrosion products as measured by the radionuclides were also bioaccumulated by shrimp and fish concentrating more than fish. Concentration factors were calculated.

  14. 46 CFR 105.45-10 - Smoking.

    Code of Federal Regulations, 2013 CFR

    2013-10-01

    ... 46 Shipping 4 2013-10-01 2013-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking...

  15. 46 CFR 105.45-10 - Smoking.

    Code of Federal Regulations, 2010 CFR

    2010-10-01

    ... 46 Shipping 4 2010-10-01 2010-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking...

  16. 46 CFR 105.45-10 - Smoking.

    Code of Federal Regulations, 2012 CFR

    2012-10-01

    ... 46 Shipping 4 2012-10-01 2012-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking...

  17. 46 CFR 105.45-10 - Smoking.

    Code of Federal Regulations, 2011 CFR

    2011-10-01

    ... 46 Shipping 4 2011-10-01 2011-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking...

  18. 46 CFR 105.45-10 - Smoking.

    Code of Federal Regulations, 2014 CFR

    2014-10-01

    ... 46 Shipping 4 2014-10-01 2014-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking...

  19. Non-limiting food conditions for growth and production of the copepod community in a highly productive upwelling zone

    NASA Astrophysics Data System (ADS)

    Escribano, Rubén; Bustos-Ríos, Evelyn; Hidalgo, Pamela; Morales, Carmen E.

    2016-09-01

    Zooplankton production is critical for understanding marine ecosystem dynamics. This work estimates copepod growth and production in the coastal upwelling and coastal transition zones off central-southern Chile (~35 to 37°S) during a 3-year time series (2004, 2005, and 2006) at a fixed shelf station, and from spring-summer spatial surveys during the same period. To estimate copepod production (CP), we used species-biomasses and associated C-specific growth rates from temperature dependent equations (food-saturated) for the dominant species, which we assumed were maximal growth rates (gmax). Using chlorophyll-a concentrations as a proxy for food conditions, we determined a size-dependent half-saturation constant with the Michaelis-Menten equation to derive growth rates (g) under the effect of food limitation. These food-dependent C-specific growth rates were much lower (<0.1 d-1) than those observed in the field for the dominant species, while gmax for same species, in the range of 0.19-0.23 d-1 better represented the necessary growth to attain observed adult sizes of at least two copepods, Paracalanus cf. indicus and Calanus chilensis. Copepod biomass (CB) and rates of maximal copepod production (CPmax) obtained with gmax were higher in the coastal upwelling zone (<50 km from shore), and correlated significantly to oceanographic variables associated with upwelling conditions. Both CPmax and gmax exhibited negative trends at the fixed station from 2004 to 2006 in association with increased duration of upwelling in the latter year. Annual CPmax ranged between 24 and 52 g C m-2 y-1 with a mean annual P/B ratio of 7.3. We concluded that interannual variation in copepod production resulted from factors and processes regulating copepod abundance and biomass in the absence of bottom-up control, allowing copepods to grow without limitation due to food resources.

  20. Patterns of Cereal Yield Growth across China from 1980 to 2010 and Their Implications for Food Production and Food Security

    PubMed Central

    Li, Xiaoyun; Liu, Nianjie; You, Liangzhi; Ke, Xinli; Liu, Haijun; Huang, Malan; Waddington, Stephen R.

    2016-01-01

    After a remarkable 86% increase in cereal production from 1980 to 2005, recent crop yield growth in China has been slow. County level crop production data between 1980 and 2010 from eastern and middle China were used to analyze spatial and temporal patterns of rice, wheat and maize yield in five major farming systems that include around 90% of China's cereal production. Site-specific yield trends were assessed in areas where those crops have experienced increasing yield or where yields have stagnated or declined. We find that rice yields have continued to increase on over 12.3 million hectares (m. ha) or 41.8% of the rice area in China between 1980 and 2010. However, yields stagnated on 50% of the rice area (around 14.7 m. ha) over this time period. Wheat yields increased on 13.8 m. ha (58.2% of the total harvest area), but stagnated on around 3.8 m. ha (15.8% of the harvest area). Yields increased on a smaller proportion of the maize area (17.7% of harvest area, 5.3 m. ha), while yields have stagnated on over 54% (16.3 m. ha). Many parts of the lowland rice and upland intensive sub-tropical farming systems were more prone to stagnation with rice, the upland intensive sub-tropical system with wheat, and maize in the temperate mixed system. Large areas where wheat yield continues to rise were found in the lowland rice and temperate mixed systems. Land and water constraints, climate variability, and other environmental limitations undermine increased crop yield and agricultural productivity in these systems and threaten future food security. Technology and policy innovations must be implemented to promote crop yields and the sustainable use of agricultural resources to maintain food security in China. In many production regions it is possible to better match the crop with input resources to raise crop yields and benefits. Investments may be especially useful to intensify production in areas where yields continue to improve. For example, increased support to maize