Sample records for meat processing subcategory

  1. 40 CFR 408.50 - Applicability; description of the remote Alaskan crab meat processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... remote Alaskan crab meat processing subcategory. 408.50 Section 408.50 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Crab Meat Processing Subcategory § 408.50 Applicability; description of the remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

  2. 40 CFR 408.50 - Applicability; description of the remote Alaskan crab meat processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... remote Alaskan crab meat processing subcategory. 408.50 Section 408.50 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Crab Meat Processing Subcategory § 408.50 Applicability; description of the remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

  3. 40 CFR 408.40 - Applicability; description of the non-remote Alaskan crab meat processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...-remote Alaskan crab meat processing subcategory. 408.40 Section 408.40 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Crab Meat Processing Subcategory § 408.40 Applicability; description of the non-remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

  4. 40 CFR 408.40 - Applicability; description of the non-remote Alaskan crab meat processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...-remote Alaskan crab meat processing subcategory. 408.40 Section 408.40 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Crab Meat Processing Subcategory § 408.40 Applicability; description of the non-remote Alaskan crab meat processing subcategory. The provisions of this subpart are...

  5. 40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

  6. 40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

  7. 40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

  8. 40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

  9. 40 CFR 409.10 - Applicability; description of the beet sugar processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... sugar processing subcategory. 409.10 Section 409.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Beet Sugar Processing Subcategory § 409.10 Applicability; description of the beet sugar processing subcategory. The...

  10. 40 CFR 408.170 - Applicability; description of the Alaskan mechanized salmon processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Alaskan mechanized salmon processing subcategory. 408.170 Section 408.170 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Mechanized Salmon Processing Subcategory § 408.170 Applicability; description of the Alaskan mechanized salmon processing subcategory. The provisions of this subpart are...

  11. 40 CFR 408.170 - Applicability; description of the Alaskan mechanized salmon processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Alaskan mechanized salmon processing subcategory. 408.170 Section 408.170 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Mechanized Salmon Processing Subcategory § 408.170 Applicability; description of the Alaskan mechanized salmon processing subcategory. The provisions of this subpart are...

  12. 40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

  13. 40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

  14. 40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

  15. 40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

  16. 40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

  17. 40 CFR 408.100 - Applicability; description of the remote Alaskan shrimp processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... remote Alaskan shrimp processing subcategory. 408.100 Section 408.100 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Remote Alaskan Shrimp Processing Subcategory § 408.100 Applicability; description of the remote Alaskan shrimp processing subcategory. The provisions of this subpart are applicable...

  18. 40 CFR 408.200 - Applicability; description of the Alaskan bottom fish processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Alaskan bottom fish processing subcategory. 408.200 Section 408.200 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Bottom Fish Processing Subcategory § 408.200 Applicability; description of the Alaskan bottom fish processing subcategory. The provisions of this subpart are applicable...

  19. 40 CFR 424.30 - Applicability; description of the slag processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... processing subcategory. 424.30 Section 424.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS FERROALLOY MANUFACTURING POINT SOURCE CATEGORY Slag Processing Subcategory § 424.30 Applicability; description of the slag processing subcategory. The provisions of this...

  20. 40 CFR 408.250 - Applicability; description of the Pacific Coast hand-shucked oyster processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Pacific Coast hand-shucked oyster processing subcategory. 408.250 Section 408.250 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Pacific Coast Hand-Shucked Oyster Processing Subcategory § 408.250 Applicability; description of the Pacific Coast hand-shucked oyster processing subcategory. The...

  1. 40 CFR 408.270 - Applicability; description of the steamed and canned oyster processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... steamed and canned oyster processing subcategory. 408.270 Section 408.270 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Steamed and Canned Oyster Processing Subcategory § 408.270 Applicability; description of the steamed and canned oyster processing subcategory. The provisions of this subpart are...

  2. 40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

  3. 40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

  4. 40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

  5. 40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

  6. 40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

  7. 40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

  8. 40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

  9. 40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

  10. 40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

  11. 40 CFR 408.90 - Applicability; description of the non-remote Alaskan shrimp processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...-remote Alaskan shrimp processing subcategory. 408.90 Section 408.90 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Remote Alaskan Shrimp Processing Subcategory § 408.90 Applicability; description of the non-remote Alaskan shrimp processing subcategory. The provisions of this subpart are...

  12. 40 CFR 408.220 - Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...-Alaskan mechanized bottom fish processing subcategory. 408.220 Section 408.220 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Mechanized Bottom Fish Processing Subcategory § 408.220 Applicability; description of the non-Alaskan mechanized bottom fish processing subcategory. The provisions of...

  13. 40 CFR 408.210 - Applicability; description of the non-Alaskan conventional bottom fish processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...-Alaskan conventional bottom fish processing subcategory. 408.210 Section 408.210 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Non-Alaskan Conventional Bottom Fish Processing Subcategory § 408.210 Applicability; description of the non-Alaskan conventional bottom fish processing subcategory. The provisions of...

  14. 40 CFR 408.190 - Applicability; description of the West Coast mechanized salmon processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Coast mechanized salmon processing subcategory. 408.190 Section 408.190 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Mechanized Salmon Processing Subcategory § 408.190 Applicability; description of the West Coast mechanized salmon processing subcategory. The provisions of this subpart are...

  15. 40 CFR 408.160 - Applicability; description of the Alaskan hand-butchered salmon processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Alaskan hand-butchered salmon processing subcategory. 408.160 Section 408.160 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Hand-Butchered Salmon Processing Subcategory § 408.160 Applicability; description of the Alaskan hand-butchered salmon processing subcategory. The provisions of this subpart are...

  16. 40 CFR 408.180 - Applicability; description of the West Coast hand-butchered salmon processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Coast hand-butchered salmon processing subcategory. 408.180 Section 408.180 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Hand-Butchered Salmon Processing Subcategory § 408.180 Applicability; description of the West Coast hand-butchered salmon processing subcategory. The provisions of...

  17. 40 CFR 408.180 - Applicability; description of the West Coast hand-butchered salmon processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Coast hand-butchered salmon processing subcategory. 408.180 Section 408.180 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Hand-Butchered Salmon Processing Subcategory § 408.180 Applicability; description of the West Coast hand-butchered salmon processing subcategory. The provisions of...

  18. 40 CFR 408.190 - Applicability; description of the West Coast mechanized salmon processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Coast mechanized salmon processing subcategory. 408.190 Section 408.190 Protection of Environment... PROCESSING POINT SOURCE CATEGORY West Coast Mechanized Salmon Processing Subcategory § 408.190 Applicability; description of the West Coast mechanized salmon processing subcategory. The provisions of this subpart are...

  19. 40 CFR 408.160 - Applicability; description of the Alaskan hand-butchered salmon processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Alaskan hand-butchered salmon processing subcategory. 408.160 Section 408.160 Protection of Environment... PROCESSING POINT SOURCE CATEGORY Alaskan Hand-Butchered Salmon Processing Subcategory § 408.160 Applicability; description of the Alaskan hand-butchered salmon processing subcategory. The provisions of this subpart are...

  20. 40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  1. 40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  2. 40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  3. 40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  4. 40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  5. 40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  6. 40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  7. 40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  8. 40 CFR 408.20 - Applicability; description of the conventional blue crab processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... conventional blue crab processing subcategory. 408.20 Section 408.20 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Conventional Blue Crab Processing Subcategory § 408.20 Applicability; description of the conventional blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  9. 40 CFR 408.30 - Applicability; description of the mechanized blue crab processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... mechanized blue crab processing subcategory. 408.30 Section 408.30 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Mechanized Blue Crab Processing Subcategory § 408.30 Applicability; description of the mechanized blue crab processing subcategory. The provisions of this subpart are applicable to discharges...

  10. 40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment... CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the Louisiana raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

  11. 40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment... CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

  12. 40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment... CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

  13. 40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment... CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the Louisiana raw cane sugar processing subcategory. The provisions of this subpart are applicable to discharges...

  14. 40 CFR 405.60 - Applicability; description of the natural and processed cheese subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... natural and processed cheese subcategory. 405.60 Section 405.60 Protection of Environment ENVIRONMENTAL... CATEGORY Natural and Processed Cheese Subcategory § 405.60 Applicability; description of the natural and processed cheese subcategory. The provisions of this subpart are applicable to discharges resulting from the...

  15. 40 CFR 405.60 - Applicability; description of the natural and processed cheese subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... natural and processed cheese subcategory. 405.60 Section 405.60 Protection of Environment ENVIRONMENTAL... CATEGORY Natural and Processed Cheese Subcategory § 405.60 Applicability; description of the natural and processed cheese subcategory. The provisions of this subpart are applicable to discharges resulting from the...

  16. 40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp process subcategory. The provisions of this subpart are applicable to discharges resulting...

  17. 40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp process subcategory. The provisions of this subpart are applicable to discharges resulting from the...

  18. 40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment... CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the Puerto Rican raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

  19. 40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment... CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the Puerto Rican raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

  20. 40 CFR 63.7499 - What are the subcategories of boilers and process heaters?

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 13 2010-07-01 2010-07-01 false What are the subcategories of boilers..., and Institutional Boilers and Process Heaters Emission Limits and Work Practice Standards § 63.7499 What are the subcategories of boilers and process heaters? The subcategories of boilers and process...

  1. 40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment... CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the Florida and Texas raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

  2. 40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment... CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the Florida and Texas raw cane sugar processing subcategory. The provisions of this subpart are applicable to...

  3. 40 CFR 408.330 - Applicability; description of the abalone processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... abalone processing subcategory. 408.330 Section 408.330 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Abalone Processing Subcategory § 408.330 Applicability; description of the abalone processing... abalone in the contiguous states. ...

  4. 40 CFR 406.60 - Applicability; description of the parboiled rice processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... parboiled rice processing subcategory. 406.60 Section 406.60 Protection of Environment ENVIRONMENTAL... Rice Processing Subcategory § 406.60 Applicability; description of the parboiled rice processing... rice is cleaned, cooked and dried before being milled. ...

  5. 40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL... CATEGORY Carbon Black Lamp Process Subcategory § 458.40 Applicability; description of the carbon black lamp... production of carbon black by the lamp process. ...

  6. 40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

  7. 40 CFR 408.130 - Applicability; description of the breaded shrimp processing in the contiguous States subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... breaded shrimp processing in the contiguous States subcategory. 408.130 Section 408.130 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Breaded Shrimp Processing in the Contiguous States Subcategory § 408.130 Applicability; description of the breaded shrimp processing in the contiguous States...

  8. 40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

  9. 40 CFR 408.110 - Applicability; description of the Northern shrimp processing in the contiguous States subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Northern shrimp processing in the contiguous States subcategory. 408.110 Section 408.110 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Northern Shrimp Processing in the Contiguous States Subcategory § 408.110 Applicability; description of the Northern shrimp processing in the contiguous States...

  10. 40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

  11. 40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

  12. 40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

  13. 40 CFR 409.40 - Applicability; description of the Louisiana raw cane sugar processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Louisiana raw cane sugar processing subcategory. 409.40 Section 409.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Louisiana Raw Cane Sugar Processing Subcategory § 409.40 Applicability; description of the...

  14. 40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

  15. 40 CFR 409.70 - Applicability; description of the Hawaiian raw cane sugar processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Hawaiian raw cane sugar processing subcategory. 409.70 Section 409.70 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hawaiian Raw Cane Sugar Processing Subcategory § 409.70 Applicability; description of the Hawaiian...

  16. 40 CFR 410.30 - Applicability; description of the low water use processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... water use processing subcategory. 410.30 Section 410.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TEXTILE MILLS POINT SOURCE CATEGORY Low Water Use Processing Subcategory § 410.30 Applicability; description of the low water use processing...

  17. 40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

  18. 40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

  19. 40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

  20. 40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

  1. 40 CFR 408.140 - Applicability; description of the tuna processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the tuna... Tuna Processing Subcategory § 408.140 Applicability; description of the tuna processing subcategory. The provisions of this subpart are applicable to discharges resulting from the processing of tuna. [40...

  2. 40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

  3. 40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

  4. 40 CFR 409.80 - Applicability; description of the Puerto Rican raw cane sugar processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Puerto Rican raw cane sugar processing subcategory. 409.80 Section 409.80 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Puerto Rican Raw Cane Sugar Processing Subcategory § 409.80 Applicability; description of the...

  5. 40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

  6. 40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

  7. 40 CFR 409.50 - Applicability; description of the Florida and Texas raw cane sugar processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Florida and Texas raw cane sugar processing subcategory. 409.50 Section 409.50 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Florida and Texas Raw Cane Sugar Processing Subcategory § 409.50 Applicability; description of the...

  8. 40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace Process Subcategory § 458.10 Applicability; description of the carbon black...

  9. 40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal Process Subcategory § 458.20 Applicability: description of the carbon black...

  10. 40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel Process Subcategory § 458.30 Applicability; description of the carbon black...

  11. 40 CFR 407.20 - Applicability; description of the apple products subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... apple products subcategory. 407.20 Section 407.20 Protection of Environment ENVIRONMENTAL PROTECTION... PROCESSING POINT SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple... processing of apples into apple products. The processing of apples into caustic peeled or dehydrated products...

  12. 40 CFR 63.7545 - What notifications must I submit and when?

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

  13. 40 CFR 63.7545 - What notifications must I submit and when?

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

  14. 40 CFR 63.7545 - What notifications must I submit and when?

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... reconstructed boiler or process heater is in one of the liquid fuel subcategories and burns only liquid fossil... limited use subcategories (the limited use solid fuel subcategory, the limited use liquid fuel subcategory, or the limited use gaseous fuel subcategory), your Initial Notification must include the information...

  15. 40 CFR 415.270 - Applicability; description of the borax production subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... borax production subcategory. 415.270 Section 415.270 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Borax Production Subcategory § 415.270 Applicability; description of the borax production... borax by the ore-mining process and by the Trona process. ...

  16. 40 CFR 436.240 - Applicability; description of the diatomite subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

  17. 40 CFR 436.240 - Applicability; description of the diatomite subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

  18. 40 CFR 436.240 - Applicability; description of the diatomite subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart are applicable to the processing of diatomite. ...

  19. 40 CFR 436.380 - Applicability; description of the graphite subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart...

  20. 40 CFR 436.380 - Applicability; description of the graphite subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart are applicable to the mining and processing of naturally occurring graphite. ...

  1. 40 CFR 436.240 - Applicability; description of the diatomite subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart...

  2. 40 CFR 436.240 - Applicability; description of the diatomite subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... diatomite subcategory. 436.240 Section 436.240 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Diatomite Subcategory § 436.240 Applicability; description of the diatomite subcategory. The provisions of this subpart...

  3. 40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic mineral subcategory. The...

  4. 40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic mineral subcategory. The...

  5. 40 CFR 405.40 - Applicability; description of the butter subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

  6. 40 CFR 405.40 - Applicability; description of the butter subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

  7. 40 CFR 405.40 - Applicability; description of the butter subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

  8. 40 CFR 405.40 - Applicability; description of the butter subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

  9. 40 CFR 405.40 - Applicability; description of the butter subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... butter subcategory. 405.40 Section 405.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.40 Applicability; description of the butter subcategory. The provisions of this subpart are...

  10. 40 CFR 436.380 - Applicability; description of the graphite subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380 Applicability; description of the graphite subcategory. The provisions of this subpart...

  11. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  12. 40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

  13. 40 CFR 405.120 - Applicability; description of the dry whey subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... whey subcategory. 405.120 Section 405.120 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Dry Whey Subcategory § 405.120 Applicability; description of the dry whey subcategory. The provisions of this subpart...

  14. 40 CFR 436.130 - Applicability; description of the borax subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are...

  15. 40 CFR 436.130 - Applicability; description of the borax subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are...

  16. 40 CFR 421.90 - Applicability: Description of the metallurgical acid plants subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... metallurgical acid plants subcategory. 421.90 Section 421.90 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Metallurgical Acid Plants Subcategory § 421.90 Applicability: Description of the metallurgical acid plants subcategory. The provisions of this subpart apply to process wastewater discharges...

  17. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  18. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  19. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  20. 40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

  1. 40 CFR 407.40 - Applicability; description of the frozen potato products subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... frozen potato products subcategory. 407.40 Section 407.40 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Frozen Potato Products Subcategory § 407.40 Applicability; description of the frozen potato products subcategory. The provisions of this subpart are applicable to discharges...

  2. 40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

  3. 40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

  4. 40 CFR 407.50 - Applicability; description of the dehydrated potato products subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... dehydrated potato products subcategory. 407.50 Section 407.50 Protection of Environment ENVIRONMENTAL... PROCESSING POINT SOURCE CATEGORY Dehydrated Potato Products Subcategory § 407.50 Applicability; description of the dehydrated potato products subcategory. The provisions of this subpart are applicable to...

  5. 40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

  6. 40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate obtained from...

  7. 40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

  8. 40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate...

  9. 40 CFR 436.150 - Applicability; description of the sodium sulfate subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... sodium sulfate subcategory. 436.150 Section 436.150 Protection of Environment ENVIRONMENTAL PROTECTION... Sodium Sulfate Subcategory § 436.150 Applicability; description of the sodium sulfate subcategory. The provisions of this subpart are applicable to the processing of sodium sulfate. Sodium sulfate obtained from...

  10. 40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

  11. 40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

  12. 40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... CATEGORY Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion reclaimed rubber subcategory. The provisions of this subpart are applicable to process waste water...

  13. 40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

  14. 40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

  15. 40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of asbestos and...

  16. 40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of...

  17. 40 CFR 436.70 - Applicability; description of the asbestos and wollastonite subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... asbestos and wollastonite subcategory. 436.70 Section 436.70 Protection of Environment ENVIRONMENTAL... CATEGORY Asbestos and Wollastonite Subcategory § 436.70 Applicability; description of the asbestos and wollastonite subcategory. The provisions of this subpart are applicable to the processing of asbestos and...

  18. 40 CFR 436.130 - Applicability; description of the borax subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

  19. 40 CFR 436.130 - Applicability; description of the borax subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

  20. 40 CFR 436.130 - Applicability; description of the borax subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... borax subcategory. 436.130 Section 436.130 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY... Borax Subcategory § 436.130 Applicability; description of the borax subcategory. The provisions of this subpart are applicable to the processing of borate minerals. Borax obtained from brine lakes is regulated...

  1. 40 CFR 436.180 - Applicability; description of the phosphate rock subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... phosphate rock subcategory. 436.180 Section 436.180 Protection of Environment ENVIRONMENTAL PROTECTION... Phosphate Rock Subcategory § 436.180 Applicability; description of the phosphate rock subcategory. The provisions of this subpart are applicable to the mining and the processing of phosphate bearing rock, ore or...

  2. 40 CFR 436.180 - Applicability; description of the phosphate rock subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... phosphate rock subcategory. 436.180 Section 436.180 Protection of Environment ENVIRONMENTAL PROTECTION... Phosphate Rock Subcategory § 436.180 Applicability; description of the phosphate rock subcategory. The provisions of this subpart are applicable to the mining and the processing of phosphate bearing rock, ore or...

  3. 40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

  4. 40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater discharges...

  5. 40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

  6. 40 CFR 425.40 - Applicability; description of the retan-wet finish-sides subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... retan-wet finish-sides subcategory. 425.40 Section 425.40 Protection of Environment ENVIRONMENTAL... POINT SOURCE CATEGORY Retan-Wet Finish-Sides Subcategory § 425.40 Applicability; description of the retan-wet finish-sides subcategory. The provisions of this subpart are applicable to process wastewater...

  7. 40 CFR 471.80 - Applicability; description of the zinc forming subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the zinc... CATEGORY Zinc Forming Subcategory § 471.80 Applicability; description of the zinc forming subcategory. This... pollutants into publicly owned treatment works from the process operations of the zinc forming subcategory. ...

  8. 40 CFR 471.80 - Applicability; description of the zinc forming subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the zinc... CATEGORY Zinc Forming Subcategory § 471.80 Applicability; description of the zinc forming subcategory. This... pollutants into publicly owned treatment works from the process operations of the zinc forming subcategory. ...

  9. 40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

  10. 40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes and estuaries...

  11. 40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

  12. 40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes and estuaries...

  13. 40 CFR 436.190 - Applicability; description of the Frasch sulfur subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Frasch sulfur subcategory. 436.190 Section 436.190 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Frasch Sulfur Subcategory § 436.190 Applicability; description of the Frasch sulfur subcategory. The provisions of this subpart are applicable to the processing of sulfur on shore and in marshes...

  14. 40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue subcategory. The... processes raw or cured cattle or cattle-like hides through the blue tanned state by hair pulp unhairing and...

  15. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

  16. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

  17. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

  18. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

  19. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... fluid mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The provisions...

  20. 40 CFR 429.140 - Applicability; description of the particleboard manufacturing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... particleboard manufacturing subcategory. 429.140 Section 429.140 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Particleboard Manufacturing Subcategory § 429.140 Applicability; description of the particleboard...

  1. 40 CFR 421.20 - Applicability: description of the primary aluminum smelting subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... primary aluminum smelting subcategory. 421.20 Section 421.20 Protection of Environment ENVIRONMENTAL... CATEGORY Primary Aluminum Smelting Subcategory § 421.20 Applicability: description of the primary aluminum... production of aluminum from alumina in the Hall-Heroult process. ...

  2. 40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

  3. 40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

  4. 40 CFR 436.60 - Applicability; description of the asphaltic mineral subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... asphaltic mineral subcategory. 436.60 Section 436.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Asphaltic Mineral Subcategory § 436.60 Applicability; description of the asphaltic...

  5. 40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

  6. 40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

  7. 40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

  8. 40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

  9. 40 CFR 421.200 - Applicability: Description of the secondary mercury subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... secondary mercury subcategory. 421.200 Section 421.200 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Mercury Subcategory § 421.200 Applicability: Description of the secondary mercury... mercury from secondary mercury facilities processing recycled mercuric oxide batteries and other mercury...

  10. 40 CFR 463.30 - Applicability; description of the finishing water subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY.... Processes in the finishing water subcategory are processes where water comes in contact with the plastic...

  11. 40 CFR 463.30 - Applicability; description of the finishing water subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY.... Processes in the finishing water subcategory are processes where water comes in contact with the plastic...

  12. 40 CFR 471.20 - Applicability; description of the magnesium forming subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... magnesium forming subcategory. 471.20 Section 471.20 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Magnesium Forming Subcategory § 471.20 Applicability; description of the magnesium... introductions of pollutants into publicly owned treatment works from the process operations of the magnesium...

  13. 40 CFR 471.20 - Applicability; description of the magnesium forming subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... magnesium forming subcategory. 471.20 Section 471.20 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Magnesium Forming Subcategory § 471.20 Applicability; description of the magnesium... introductions of pollutants into publicly owned treatment works from the process operations of the magnesium...

  14. 40 CFR 471.70 - Applicability; description of the uranium forming subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... uranium forming subcategory. 471.70 Section 471.70 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Uranium Forming Subcategory § 471.70 Applicability; description of the uranium forming... introductions of pollutants into publicly owned treatment works from the process operations of the uranium...

  15. 40 CFR 471.70 - Applicability; description of the uranium forming subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... uranium forming subcategory. 471.70 Section 471.70 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Uranium Forming Subcategory § 471.70 Applicability; description of the uranium forming... introductions of pollutants into publicly owned treatment works from the process operations of the uranium...

  16. 40 CFR 408.260 - Applicability; description of the Atlantic and Gulf Coast hand-shucked oyster processing...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Atlantic and Gulf Coast hand-shucked oyster processing subcategory. 408.260 Section 408.260 Protection of... SEAFOOD PROCESSING POINT SOURCE CATEGORY Atlantic and Gulf Coast Hand-Shucked Oyster Processing Subcategory § 408.260 Applicability; description of the Atlantic and Gulf Coast hand-shucked oyster processing...

  17. 40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

  18. 40 CFR 408.120 - Applicability; description of the Southern non-breaded shrimp processing in the contiguous States...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Southern non-breaded shrimp processing in the contiguous States subcategory. 408.120 Section 408.120... CANNED AND PRESERVED SEAFOOD PROCESSING POINT SOURCE CATEGORY Southern Non-Breaded Shrimp Processing in... shrimp processing in the contiguous States subcategory. The provisions of this subpart are applicable to...

  19. 40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion... discharges resulting from the production of reclaimed rubber by use of the wet digestion process. ...

  20. 40 CFR 428.80 - Applicability; description of the wet digestion reclaimed rubber subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... digestion reclaimed rubber subcategory. 428.80 Section 428.80 Protection of Environment ENVIRONMENTAL... Wet Digestion Reclaimed Rubber Subcategory § 428.80 Applicability; description of the wet digestion... discharges resulting from the production of reclaimed rubber by use of the wet digestion process. ...

  1. 40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

  2. 40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

  3. 40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

  4. 40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

  5. 40 CFR 422.40 - Applicability; description of the defluorinated phosphate rock subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... defluorinated phosphate rock subcategory. 422.40 Section 422.40 Protection of Environment ENVIRONMENTAL... Defluorinated Phosphate Rock Subcategory § 422.40 Applicability; description of the defluorinated phosphate rock... phosphate rock by application of high temperature treatment along with wet process phosphoric acid, silica...

  6. 40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

  7. 40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

  8. 40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

  9. 40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

  10. 40 CFR 407.60 - Applicability; description of the canned and preserved fruits subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... canned and preserved fruits subcategory. 407.60 Section 407.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CANNED AND PRESERVED FRUITS AND VEGETABLES PROCESSING POINT SOURCE CATEGORY Canned and Preserved Fruits Subcategory § 407.60 Applicability; description...

  11. 40 CFR 421.60 - Applicability: Description of the secondary copper subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... secondary copper subcategory. 421.60 Section 421.60 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Copper Subcategory § 421.60 Applicability: Description of the secondary copper..., processing, and remelting of new and used copper scrap and residues to produce copper metal and copper alloys...

  12. 40 CFR 421.60 - Applicability: Description of the secondary copper subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... secondary copper subcategory. 421.60 Section 421.60 Protection of Environment ENVIRONMENTAL PROTECTION... CATEGORY Secondary Copper Subcategory § 421.60 Applicability: Description of the secondary copper..., processing, and remelting of new and used copper scrap and residues to produce copper metal and copper alloys...

  13. 40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

  14. 40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

  15. 40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

  16. 40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

  17. 40 CFR 409.30 - Applicability; description of the liquid cane sugar refining subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... liquid cane sugar refining subcategory. 409.30 Section 409.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Liquid Cane Sugar Refining Subcategory § 409.30 Applicability; description of the liquid cane sugar refining...

  18. 40 CFR 409.20 - Applicability; description of the crystalline cane sugar refining subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... crystalline cane sugar refining subcategory. 409.20 Section 409.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.20 Applicability; description of the crystalline cane sugar...

  19. 40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the wood... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam subcategory...

  20. 40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the wood... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam subcategory...

  1. 40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    .... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

  2. 40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    .... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

  3. 40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    .... Processes in the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with...

  4. 40 CFR 436.380 - Applicability; description of the graphite subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380...

  5. 40 CFR 436.380 - Applicability; description of the graphite subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the graphite subcategory. 436.380 Section 436.380 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) MINERAL MINING AND PROCESSING POINT SOURCE CATEGORY Graphite Subcategory § 436.380...

  6. 40 CFR 429.100 - Applicability; description of the wet storage subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the wet... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wet Storage Subcategory § 429.100 Applicability; description of the wet storage subcategory. This subpart applies to...

  7. 40 CFR 429.100 - Applicability; description of the wet storage subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the wet... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Wet Storage Subcategory § 429.100 Applicability; description of the wet storage subcategory. This subpart applies to...

  8. 40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... boric acid production subcategory. 415.280 Section 415.280 Protection of Environment ENVIRONMENTAL... SOURCE CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ...

  9. 40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

  10. 40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

  11. 40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

  12. 40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

  13. 40 CFR 408.150 - Applicability; description of the fish meal processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the fish... CATEGORY Fish Meal Processing Subcategory § 408.150 Applicability; description of the fish meal processing... menhaden on the Gulf and Atlantic Coasts and the processing of anchovy on the West Coast into fish meal...

  14. 40 CFR 410.30 - Applicability; description of the low water use processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the low... PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TEXTILE MILLS POINT SOURCE CATEGORY Low Water Use Processing Subcategory § 410.30 Applicability; description of the low water use processing...

  15. 40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

  16. 40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 31 2012-07-01 2012-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

  17. 40 CFR 429.70 - Applicability; description of the wood preserving-water borne or nonpressure subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the wood... PROCESSING POINT SOURCE CATEGORY Wood Preserving-Water Borne or Nonpressure Subcategory § 429.70 Applicability; description of the wood preserving-water borne or nonpressure subcategory. This subpart applies...

  18. 40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

  19. 40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

  20. 40 CFR 425.60 - Applicability; description of the through-the-blue subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... through-the-blue subcategory. 425.60 Section 425.60 Protection of Environment ENVIRONMENTAL PROTECTION... SOURCE CATEGORY Through-the-Blue Subcategory § 425.60 Applicability; description of the through-the-blue... tannery which processes raw or cured cattle or cattle-like hides through the blue tanned state by hair...

  1. 40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process...

  2. 40 CFR 458.40 - Applicability; description of the carbon black lamp process subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black lamp process subcategory. 458.40 Section 458.40 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process...

  3. Meat Processing.

    ERIC Educational Resources Information Center

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  4. 40 CFR 406.60 - Applicability; description of the parboiled rice processing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the parboiled rice processing subcategory. 406.60 Section 406.60 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS GRAIN MILLS POINT SOURCE CATEGORY Parboiled...

  5. 40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT... heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

  6. 40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT... heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

  7. Factors that predict consumer acceptance of enriched processed meats.

    PubMed

    Shan, Liran C; Henchion, Maeve; De Brún, Aoife; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

    2017-11-01

    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. 40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

  9. 40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

  10. 40 CFR 429.80 - Applicability; description of the wood preserving-steam subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 31 2012-07-01 2012-07-01 false Applicability; description of the wood... Wood Preserving Steam Subcategory § 429.80 Applicability; description of the wood preserving—steam... process wastewater pollutants into publicly owned treatment works from wood preserving processes that use...

  11. 40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND... cooling and heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

  12. 40 CFR 463.10 - Applicability; description of the contact cooling and heating water subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) PLASTICS MOLDING AND... cooling and heating water subcategory are processes where process water comes in contact with plastic materials or plastic products for the purpose of heat transfer during plastics molding and forming. ...

  13. 40 CFR 409.60 - Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane sugar...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ...-Hamakua Coast of the Island of Hawaii raw cane sugar processing subcategory. 409.60 Section 409.60... PROCESSING POINT SOURCE CATEGORY Hilo-Hamakua Coast of the Island of Hawaii Raw Cane Sugar Processing Subcategory § 409.60 Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane...

  14. 40 CFR 409.60 - Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane sugar...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ...-Hamakua Coast of the Island of Hawaii raw cane sugar processing subcategory. 409.60 Section 409.60... PROCESSING POINT SOURCE CATEGORY Hilo-Hamakua Coast of the Island of Hawaii Raw Cane Sugar Processing Subcategory § 409.60 Applicability; description of the Hilo-Hamakua Coast of the Island of Hawaii raw cane...

  15. 40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

  16. 40 CFR 421.40 - Applicability: Description of the primary copper smelting subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... smelting subcategory. The provisions of this subpart apply to process wastewater discharges resulting from... not limited to, roasting, converting, leaching if preceded by a pyrometallurgical step, slag...

  17. 40 CFR 463.30 - Applicability; description of the finishing water subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY Finishing... the finishing water subcategory are processes where water comes in contact with the plastic product...

  18. 40 CFR 463.30 - Applicability; description of the finishing water subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY Finishing... the finishing water subcategory are processes where water comes in contact with the plastic product...

  19. Use of Atmospheric Pressure Cold Plasma for Meat Industry.

    PubMed

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

  20. Use of Atmospheric Pressure Cold Plasma for Meat Industry

    PubMed Central

    Lee, Juri; Lee, Cheol Woo; Yong, Hae In; Lee, Hyun Jung; Jo, Cheorun; Jung, Samooel

    2017-01-01

    Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry. PMID:28943759

  1. The role of red and processed meat in colorectal cancer development: a perspective.

    PubMed

    Oostindjer, Marije; Alexander, Jan; Amdam, Gro V; Andersen, Grethe; Bryan, Nathan S; Chen, Duan; Corpet, Denis E; De Smet, Stefaan; Dragsted, Lars Ove; Haug, Anna; Karlsson, Anders H; Kleter, Gijs; de Kok, Theo M; Kulseng, Bård; Milkowski, Andrew L; Martin, Roy J; Pajari, Anne-Maria; Paulsen, Jan Erik; Pickova, Jana; Rudi, Knut; Sødring, Marianne; Weed, Douglas L; Egelandsdal, Bjørg

    2014-08-01

    This paper is based on a workshop held in Oslo, Norway in November 2013, in which experts discussed how to reach consensus on the healthiness of red and processed meat. Recent nutritional recommendations include reducing intake of red and processed meat to reduce cancer risk, in particular colorectal cancer (CRC). Epidemiological and mechanistic data on associations between red and processed meat intake and CRC are inconsistent and underlying mechanisms are unclear. There is a need for further studies on differences between white and red meat, between processed and whole red meat and between different types of processed meats, as potential health risks may not be the same for all products. Better biomarkers of meat intake and of cancer occurrence and updated food composition databases are required for future studies. Modifying meat composition via animal feeding and breeding, improving meat processing by alternative methods such as adding phytochemicals and improving our diets in general are strategies that need to be followed up. Copyright © 2014. Published by Elsevier Ltd.

  2. 40 CFR 407.80 - Applicability; description of the canned and miscellaneous specialties subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... VEGETABLES PROCESSING POINT SOURCE CATEGORY Canned and Miscellaneous Specialties Subcategory § 407.80...: Added ingredients; baby food; corn, potato, and tortilla chips; ethnic foods; jams and jellies...

  3. 40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability: description of the carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal...

  4. 40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace...

  5. 40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel...

  6. 40 CFR 458.10 - Applicability; description of the carbon black furnace process subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black furnace process subcategory. 458.10 Section 458.10 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Furnace...

  7. 40 CFR 458.20 - Applicability: description of the carbon black thermal process subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability: description of the carbon black thermal process subcategory. 458.20 Section 458.20 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Thermal...

  8. 40 CFR 458.30 - Applicability; description of the carbon black channel process subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the carbon black channel process subcategory. 458.30 Section 458.30 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS (CONTINUED) CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Channel...

  9. Effect of radiation processing on meat tenderisation

    NASA Astrophysics Data System (ADS)

    Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

    2015-06-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

  10. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

    PubMed

    Kim, Miju; Yoo, Insuk; Lee, Shin-Young; Hong, Yeun; Kim, Hae-Yeong

    2016-11-01

    The TaqMan® real-time PCR assay using the mitochondrial D-loop region was developed for the quantitative detection of pork in processed meat products. The newly designed primers and probe specifically amplified pork without any cross-reactivity with non-target animal species. The limit of detection of the real-time PCR assay was 0.1pg of heat-treated pork meat and 0.1% (w/w) pork meat in beef and chicken meat mixtures. The quantitative real-time PCR assay was applied to analyze the pork meat content in 22 commercial processed meat products including jerkies, press hams, sausages, hamburger patties and steaks, grilled short rib patties, and nuggets. The developed real-time PCR method was able to detect pork meat in various types of processed meat products that declared the use of pork meat on their label. All processed meat products that declared no use of pork meat showed a negative result in the assay. The method developed in this study showed sensitivity and specificity in the quantification of pork meat in commercial processed meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. 40 CFR 411.20 - Applicability; description of the leaching subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS CEMENT MANUFACTURING POINT SOURCE CATEGORY Leaching Subcategory... manufacturing of cement and in which kiln dust is contacted with water as an integral part of the process or...

  12. 40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... the cleaning water subcategory are processes where water comes in contact with the plastic product for the purpose of cleaning the surface of the product and where water comes in contact with shaping...

  13. China's meat industry revolution: challenges and opportunities for the future.

    PubMed

    Zhou, Guanghong; Zhang, Wangang; Xu, Xinglian

    2012-11-01

    From a very limited ration of meat only for urban citizens to the world's largest meat-producing country, from a handful of processing facilities in major cities to thousands of modern meat packing and processing plants throughout the country, the Chinese meat industry has gone through drastic revolutionary changes particularly in the last three decades. Before the national economic reform in the late 1970s, meat production in China was extremely limited; hence, meat was rationed, treated as a highly precious food, and was highly valued. However, new processing technology developments, as related to meat animal production, slaughtering, processing, and distribution have transformed the inefficient Chinese meat industry that prepared only a handful of traditional products into a vast enterprise today that is manufacturing a huge variety of fresh and further processed items enjoyed by the average Chinese household. Along with this evolution, there has been the emergence of mega-scale meat companies and rapid advances in meat science and technology that address many aspects of meat. This review will highlight some milestone changes of the Chinese meat industry and discuss challenges and opportunities ahead in the global market for China. Copyright © 2012. Published by Elsevier Ltd.

  14. Red and processed meat intake and risk of bladder cancer: a meta-analysis

    PubMed Central

    Li, Fei; An, Shengli; Hou, Lina; Chen, Pengliang; Lei, Chengyong; Tan, Wanlong

    2014-01-01

    Findings from epidemiologic studies concerning red and processed meat intake and bladder cancer risk remain conflicting. Thus, we conducted this meta-analysis to examine the associations of red and processed meat intake with bladder cancer. Eligible studies published up to May 2014 were retrieved via both computer searches and review of references. Finally, we identified 14 studies on red meat (involving 9,084 cases) and 11 studies on processed meat (7,562 cases) involving up to 1,558,848 individuals. Random-effects models were used to estimate summary relative risk estimates (SRRE) based on high vs. low intake, and heterogeneity between study results was explored through stratified analyses on the basis of red/processed meat category, gender, study design and geographical region. Overall, the SRRE for all studies regarding red meat intake was 1.15 (95% CI: 0.97-1.36). Significant positive association was observed between processed meat consumption and bladder cancer (SRRE = 1.22; 95% CI: 1.04-1.43). Interestingly, increased by 25% and 33% risk of bladder cancer were observed for red meat and processed meat intake respectively in populations from the American continent. In conclusion, our fi ndings showed that there was an absence of an association between red meat intake and bladder cancer, but suggested that high consumption of processed meat probably correlated with rising risk of bladder cancer. In addition, positive relationships were observed regarding people intake of red and processed meat in the American continent. These findings need to be confirmed in future research. PMID:25232394

  15. An Updated Scheme for Categorizing Foods Implicated in Foodborne Disease Outbreaks: A Tri-Agency Collaboration.

    PubMed

    Richardson, LaTonia Clay; Bazaco, Michael C; Parker, Cary Chen; Dewey-Mattia, Daniel; Golden, Neal; Jones, Karen; Klontz, Karl; Travis, Curtis; Kufel, Joanna Zablotsky; Cole, Dana

    2017-12-01

    Foodborne disease data collected during outbreak investigations are used to estimate the percentage of foodborne illnesses attributable to specific food categories. Current food categories do not reflect whether or how the food has been processed and exclude many multiple-ingredient foods. Representatives from three federal agencies worked collaboratively in the Interagency Food Safety Analytics Collaboration (IFSAC) to develop a hierarchical scheme for categorizing foods implicated in outbreaks, which accounts for the type of processing and provides more specific food categories for regulatory purposes. IFSAC also developed standard assumptions for assigning foods to specific food categories, including some multiple-ingredient foods. The number and percentage of outbreaks assignable to each level of the hierarchy were summarized. The IFSAC scheme is a five-level hierarchy for categorizing implicated foods with increasingly specific subcategories at each level, resulting in a total of 234 food categories. Subcategories allow distinguishing features of implicated foods to be reported, such as pasteurized versus unpasteurized fluid milk, shell eggs versus liquid egg products, ready-to-eat versus raw meats, and five different varieties of fruit categories. Twenty-four aggregate food categories contained a sufficient number of outbreaks for source attribution analyses. Among 9791 outbreaks reported from 1998 to 2014 with an identified food vehicle, 4607 (47%) were assignable to food categories using this scheme. Among these, 4218 (92%) were assigned to one of the 24 aggregate food categories, and 840 (18%) were assigned to the most specific category possible. Updates to the food categorization scheme and new methods for assigning implicated foods to specific food categories can help increase the number of outbreaks attributed to a single food category. The increased specificity of food categories in this scheme may help improve source attribution analyses, eventually leading to improved foodborne illness source attribution estimates and enhanced food safety and regulatory efforts.

  16. Unprocessed Red and Processed Meats and Risk of Coronary Artery Disease and Type 2 Diabetes – An Updated Review of the Evidence

    PubMed Central

    Micha, Renata; Michas, Georgios

    2012-01-01

    Growing evidence suggests that effects of red meat consumption on coronary heart disease (CHD) and type 2 diabetes could vary depending on processing. We reviewed the evidence for effects of unprocessed (fresh/frozen) red and processed (using sodium/other preservatives) meat consumption on CHD and diabetes. In meta-analyses of prospective cohorts, higher risk of CHD is seen with processed meat consumption (RR per 50 g: 1.42, 95 %CI = 1.07–1.89), but a smaller increase or no risk is seen with unprocessed meat consumption. Differences in sodium content (~400 % higher in processed meat) appear to account for about two-thirds of this risk difference. In similar analyses, both unprocessed red and processed meat consumption are associated with incident diabetes, with higher risk per g of processed (RR per 50 g: 1.51, 95 %CI = 1.25–1.83) versus unprocessed (RR per 100 g: 1.19, 95 % CI = 1.04–1.37) meats. Contents of heme iron and dietary cholesterol may partly account for these associations. The overall findings suggest that neither unprocessed red nor processed meat consumption is beneficial for cardiometabolic health, and that clinical and public health guidance should especially prioritize reducing processed meat consumption. PMID:23001745

  17. Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis

    PubMed Central

    Zhao, Zhanwei; Yin, Zifang; Zhao, Qingchuan

    2017-01-01

    The associations between red and processed meat consumption and gastric cancer risk have remained inconclusive. We performed a systematic review and meta-analysis to analyze these associations. We searched PubMed and EMBASE to identify studies published from inception through October 2016. Subtype analyses of gastric cancer (gastric cardia adenocarcinoma and gastric non-cardiac adenocarcinoma) and dose-response analyses were performed. We finally selected 42 eligible studies. The summary relative risks of highest versus lowest consumption were positive for case-control studies with 1.67 (1.36-2.05) for red meat and 1.76 (1.51-2.05) for processed meat, but negative for cohort studies with 1.14 (0.97-1.34) for red meat and 1.23 (0.98-1.55) for processed meat. Subtype analyses of cohort studies suggested null results for gastric cardia adenocarcinoma (red meat, P = 0.79; processed meat, P = 0.89) and gastric non-cardiac adenocarcinoma (red meat, P = 0.12; processed meat, P = 0.12). In conclusion, the present analysis suggested null results between red and processed meat consumption and gastric cancer risk in cohort studies, although case-control studies yielded positive associations. Further well-designed prospective studies are needed to validate these findings. PMID:28430644

  18. Association of Processed Meat Intake with Hypertension Risk in Hemodialysis Patients: A Cross-Sectional Study

    PubMed Central

    Wu, Pei-Yu; Yang, Shwu-Huey; Wong, Te-Chih; Chen, Tzen-Wen; Chen, His-Hsien; Chen, Tso-Hsiao; Chen, Yu-Tong

    2015-01-01

    In this cross-sectional study, we hypothesized that hemodialysis patients consuming greater processed meat is associated with hypertension risk, which can be partly explained by the high sodium content in processed meat. From September 2013 to May 2014, one hundred and four patients requiring chronic hemodialysis treatment were recruited from hemodialysis centers. Data on systolic blood pressure and diastolic blood pressure before receiving dialysis, and 3-day dietary records of the recruited patients were collected. HD patients with systolic and diastolic blood pressures greater than140 mmHg and higher than 90 mmHg, respectively, were considered hypertension risk. Protein foods were divided into 4 categories: red meat, white meat, soybeans, and processed meat (e.g., sausage and ham). In a model adjusted for energy intake and hypertension history, additional servings of processed meats was positively associated to systolic blood pressure >140 mmHg (odds ratio [95% confidence interval]: 2.1 [1.0–4.3]), and diastolic blood pressure > 90 mmHg (odds ratio: 2.5 [1.2–5.5]). After adjustment for dietary sodium contents or body mass index (BMI), most associations were substantially attenuated and were no longer significant. In systolic blood pressure greater than140 mmHg, one serving per day of red meats (β = -1.22, P < .05) and white meats (β = -0. 75, P = .05) was associated with a reduced risk compared with one serving per day of processed meats. Similarly, compared with one serving per day of processed meat, a reduced risk of diastolic blood pressure higher than 90 mmHg was associated with one serving per day of red meat (β = -1. 59, P < .05), white meat (β = -0. 62, P < .05). Thus, in these hemodialysis patients, intake of processed meat is significantly positively associated with higher blood pressure risk, and both sodium contents in processed meat and BMI significantly contributes to this association. PMID:26517837

  19. The World Cancer Research Fund report 2007: A challenge for the meat processing industry.

    PubMed

    Demeyer, Daniël; Honikel, Karl; De Smet, Stefaan

    2008-12-01

    One of the 10 universal guidelines for healthy nutrition in a report of the World Cancer Research Fund released at the end of 2007 is to "limit intake of red meat and avoid processed meat", as a result of the "convincing evidence" for an association with an increased risk of colorectal cancer development. In the present paper, the scientific evidence for the association between processed meats intake and colorectal cancer development is explored and the most probable hypothesis on the mechanism underlying this relationship formulated. It seems that the present state of knowledge is not well understood but relates to a combination of haem iron, oxidative stress, formation of N-nitroso compounds and related residues in the digestive tract as the causal factors. Although criticisms of the inaccurate definition of processed meats and the insufficient accounting for the large variability in composition of meat products have been expressed, it is clear that the report urges proper action by the meat and nutrition research community and the meat industry. Research items that in our view should be addressed are discussed. They include: (1) evaluating the health risks associated with processed meats intake within the context of the supply of beneficial nutrients and other nutrition associated health risks; (2) definition of the role of nitrites and nitrates in meat processing; (3) investigating the role of red and processed meats on the endogenous formation of N-nitroso compounds in the digestive tract; and (4) developing improved processed meats using new ingredients.

  20. Advances in ingredient and processing systems for meat and meat products.

    PubMed

    Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

    2010-09-01

    Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

  1. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia.

    PubMed

    Tomasevic, Igor; Kuzmanović, Jelena; Anđelković, Aleksandra; Saračević, Miroslava; Stojanović, Marija M; Djekic, Ilija

    2016-04-01

    A total of 48,246 microbiological test results were collected from 130 meat processing plants and 220 meat retail facilities over a seven year period: 41 months before and 43 months after HACCP implementation. Our results confirm a strong positive effect of mandatory HACCP implementation on process hygiene indicators in meat establishments. Significant reductions were observed in the number of hygiene indicator organisms on all types of surfaces examined and types of meat establishments investigated. The improvement of process hygiene was articulated as aerobic colony count reduction of at least 1.0 log10 CFU/cm(2) for food contact surfaces and over 2 log10 CFU/cm(2) for cooling facilities (refrigerators, freezers and other meat cooling devices). Meat handlers' hands hygiene was least positively affected. The period after mandatory HACCP implementation was also marked by a steady decline of positive Enterobacteriaceae and Staphylococcus samples. Process hygiene advances for meat processing plants and meat retail facilities were similar. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Is there a relationship between red or processed meat intake and obesity? A systematic review and meta-analysis of observational studies.

    PubMed

    Rouhani, M H; Salehi-Abargouei, A; Surkan, P J; Azadbakht, L

    2014-09-01

    A body of literature exists regarding the association of red and processed meats with obesity; however, the nature and extent of this relation has not been clearly established. The aim of this study is to conduct a systematic review and meta-analysis of the relationship between red and processed meat intake and obesity. We searched multiple electronic databases for observational studies on the relationship between red and processed meat intake and obesity published until July 2013. Odds ratios (ORs) and means for obesity-related indices and for variables that may contribute to heterogeneity were calculated. A systematic review and a meta-analysis were conducted with 21 and 18 studies, respectively (n = 1,135,661). The meta-analysis (n = 113,477) showed that consumption of higher quantities of red and processed meats was a risk factor for obesity (OR: 1.37; 95% CI: 1.14-1.64). Pooled mean body mass index (BMI) and waist circumference (WC) trends showed that in comparison to those in the lowest ntile, subjects in the highest ntile of red and processed meat consumption had higher BMI (mean difference: 1.37; 95% CI: 0.90-1.84 for red meat; mean difference: 1.32; 95% CI: 0.64-2.00 for processed meat) and WC (mean difference: 2.79; 95% CI: 1.86-3.70 for red meat; mean difference: 2.77; 95% CI: 1.87-2.66 for processed meat). The current analysis revealed that red and processed meat intake is directly associated with risk of obesity, and higher BMI and WC. However, the heterogeneity among studies is significant. These findings suggest a decrease in red and processed meat intake. © 2014 The Authors. obesity reviews © 2014 World Obesity.

  3. Diabetes mellitus associated with processed and unprocessed red meat: an overview.

    PubMed

    Kouvari, M; Notara, V; Kalogeropoulos, N; Panagiotakos, D B

    2016-11-01

    According to American Diabetes Association "as many as 1 in 3 American adults will have diabetes by 2050" imposing a serious burden on healthcare services and highlighting a substantial need to reduce "new-cases" incidence. Diabetes is inextricably linked to diet, in the prevention-spectrum. Red-meat-intake has been positively associated with reduced glycemic control. However, divergence exists among meat subtypes (i.e. fresh and processed) and the magnitude of their impact on diabetes development. The present overview attempted to summarize the latest data regarding red-meat subtypes on the examined association. Four meta-analysis and 10 prospective studies, focusing on the role of fresh and processed red meat in diabetes prevention, were selected. All of studies highlighted the aggravating role of processed meat-products in diabetes incidence, while fresh meat reached significance in only half of them. Therefore, the contribution of fresh red meat on diabetes remains inconclusive. Valid conclusions seem more robust concerning processed-meat-consumption.

  4. 40 CFR 421.206 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

  5. 40 CFR 421.206 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

  6. 40 CFR 421.206 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

  7. 40 CFR 421.206 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Mercury Subcategory... wastewater pollutants in secondary mercury process wastewater introduced into a POTW shall not exceed the following values: (a) Spent battery electrolyte. PSNS for the Secondary Mercury Subcategory Pollutant or...

  8. 40 CFR 421.326 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

  9. 40 CFR 421.326 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

  10. 40 CFR 421.326 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Uranium Subcategory... wastewater pollutants in secondary uranium process wastewater introduced into a POTW shall not exceed the following values: (a) Refinery sump filtrate. PSNS for the Secondary Uranium Subcategory Pollutant or...

  11. 40 CFR 421.240 - Applicability: Description of the secondary nickel subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE... subcategory. The provisions of this subpart are applicable to discharges resulting from the production of nickel by secondary nickel facilities processing slag, spent acids, or scrap metal raw materials. ...

  12. 40 CFR 421.190 - Applicability: Description of the secondary indium subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE... subcategory. The provisions of this subpart are applicable to discharges resulting from the production of indium at secondary indium facilities processing spent electrolyte solutions and scrap indium metal raw...

  13. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study

    PubMed Central

    Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Inoue-Choi, Maki; Dawsey, Sanford M; Abnet, Christian C

    2017-01-01

    Objective To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design Population based cohort study. Setting Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants 536 969 AARP members aged 50-71 at baseline. Exposures Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure Mortality from any cause during follow-up. Results An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat. PMID:28487287

  14. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats

    PubMed Central

    Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

    2010-01-01

    Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 × 2 × 2 × 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar non nitrite-treated meat (P = 0.03) and with similar non oxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make non promoting processed meat. PMID:20530708

  15. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats.

    PubMed

    Santarelli, Raphaëlle L; Vendeuvre, Jean-Luc; Naud, Nathalie; Taché, Sylviane; Guéraud, Françoise; Viau, Michelle; Genot, Claude; Corpet, Denis E; Pierre, Fabrice H F

    2010-07-01

    Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat. Studied factors, in a 2 x 2 x 2 x 2 design, were muscle color (a proxy for heme level), processing temperature, added nitrite, and packaging. Fischer 344 rats were fed these 16 diets, and we evaluated fecal and urinary fat oxidation and cytotoxicity, three biomarkers of heme-induced carcinogenesis promotion. A principal component analysis allowed for selection of four cured meats for inclusion into a promotion study. These selected diets were given for 100 days to rats pretreated with 1,2-dimethylhydrazine. Colons were scored for preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF). Cured meat diets significantly increased the number of ACF/colon compared with a no-meat control diet (P = 0.002). Only the cooked nitrite-treated and oxidized high-heme meat significantly increased the fecal level of apparent total N-nitroso compounds (ATNC) and the number of MDF per colon compared with the no-meat control diet (P < 0.05). This nitrite-treated and oxidized cured meat specifically increased the MDF number compared with similar nonnitrite-treated meat (P = 0.03) and with similar nonoxidized meat (P = 0.004). Thus, a model cured meat, similar to ham stored aerobically, increased the number of preneoplastic lesions, which suggests colon carcinogenesis promotion. Nitrite treatment and oxidation increased this promoting effect, which was linked with increased fecal ATNC level. This study could lead to process modifications to make nonpromoting processed meat. 2010 AACR.

  16. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review.

    PubMed

    Jiang, Jiang; Xiong, Youling L

    2016-10-01

    Fresh and processed meats offer numerous nutritional and health benefits and provide unique eating satisfaction in the lifestyle of the modern society. However, consumption of red meat including processed products is subjected to increasing scrutiny due to the health risks associated with cytotoxins that potentially could be generated during meat preparation. Evidence from recent studies suggests free radical pathways as a plausible mechanism for toxin formation, and antioxidants have shown promise to mitigate process-generated chemical hazards. The present review discusses the involvements of lipid and protein oxidation in meat quality, nutrition, safety, and organoleptic properties; animal production and meat processing strategies which incorporate natural antioxidants to enhance the nutritional and health benefits of meat; and the application of mixed or purified natural antioxidants to eliminate or minimize the formation of carcinogens for chemical safety of cooked and processed meats. Copyright © 2016. Published by Elsevier Ltd.

  17. Introducing Products to DoD Using Specifications and Standards

    DTIC Science & Technology

    2011-08-18

    to utilize the Product Introduction Tool. Search ~Favorites .S » Links ~Customize Links ~ EDS-NMCI ~Free Hotmail Product Introduction Process User...the Product Introduction Tool. Search ~Favorites .S » Links ~Customize Links ~ EDS-NMCI ~Free Hotmail Product Introduction Process User Pol icy...Links i1 EDS-NMCI ~ Free Hotmail i] I] Go ldentitify Categories/Subcategories Identify the category/subcategory that most closely covers your

  18. Unprocessed red meat and processed meat consumption and risk of stroke in the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC).

    PubMed

    Amiano, P; Chamosa, S; Etxezarreta, N; Arriola, L; Sánchez, M-J; Ardanaz, E; Molina-Montes, E; Chirlaque, M-D; Moreno-Iribas, C; Huerta, J-M; Egües, N; Navarro, C; Requena, M; Quirós, J-R; Fonseca-Nunes, A; Jakszyn, P; González, C-A; Dorronsoro, M

    2016-03-01

    High intakes of unprocessed red or processed meat may increase the risk of stroke. We aimed to examine the association between unprocessed red meat, processed meat and total red meat consumption and risk of total stroke and ischaemic stroke. Cox proportional hazards regression analyses were conducted based on the data for 41,020 men and women aged 29-69 years at baseline. During a mean follow-up of 13.8 years, 674 incident cases of stroke (531 ischaemic strokes, 79 haemorrhagic strokes, 42 subarachnoid haemorrhages and 22 mixed or unspecified events) were identified. After multiple adjustment, unprocessed red meat, processed meat and total red meat consumption were not correlated with incidence of total stroke or ischaemic stroke in either men or women. The hazard ratios (HRs) for unprocessed red meat and processed meat and risk of total stroke comparing the highest with the lowest quintiles were, respectively, 0.81 (95% confidence interval (CI) 0.54-1.21; P-trend=0.15) and 0.92 (95% CI 0.64-1.32; P-trend=0.82) in men and 1.21 (95% CI 0.79-1.85; P-trend=0.10) and 0.81 (95% CI 0.51-1.27; P-trend=0.17) in women. The HRs for unprocessed red meat and processed meat and risk of ischaemic stroke were, respectively, 0.80 (95% CI 0.51-1.25; P-trend=0.51) and 0.86 (95% CI 0.57-1.29; P-trend=0.77) in men and 1.24 (95% CI 0.74-2.05; P-trend=0.13) and 0.82 (95% CI 0.47-1.42; P-trend=0.31) in women. In the Spanish European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, unprocessed red meat and processed meat consumption were not associated with risk of stroke in men or women.

  19. 40 CFR 421.196 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Electrolyte. PSNS for the Secondary Indium Subcategory Pollutant or pollutant property Maximum for any 1 day... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Indium Subcategory... wastewater pollutants in secondary indium process wastewater introduced into a POTW should not exceed the...

  20. 40 CFR 421.196 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Electrolyte. PSNS for the Secondary Indium Subcategory Pollutant or pollutant property Maximum for any 1 day... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Indium Subcategory... wastewater pollutants in secondary indium process wastewater introduced into a POTW should not exceed the...

  1. 40 CFR 421.296 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Tin Subcategory... wastewater pollutants in secondary tin process wastewater introduced into a POTW shall not exceed the following values: (a) Tin smelter SO2 scrubber. PSNS for the Secondary Tin Subcategory Pollutant or...

  2. 40 CFR 421.296 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Tin Subcategory... wastewater pollutants in secondary tin process wastewater introduced into a POTW shall not exceed the following values: (a) Tin smelter SO2 scrubber. PSNS for the Secondary Tin Subcategory Pollutant or...

  3. 40 CFR 421.296 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Tin Subcategory... wastewater pollutants in secondary tin process wastewater introduced into a POTW shall not exceed the following values: (a) Tin smelter SO2 scrubber. PSNS for the Secondary Tin Subcategory Pollutant or...

  4. 40 CFR 421.296 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Tin Subcategory... wastewater pollutants in secondary tin process wastewater introduced into a POTW shall not exceed the following values: (a) Tin smelter SO2 scrubber. PSNS for the Secondary Tin Subcategory Pollutant or...

  5. 40 CFR 421.296 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... GUIDELINES AND STANDARDS NONFERROUS METALS MANUFACTURING POINT SOURCE CATEGORY Secondary Tin Subcategory... wastewater pollutants in secondary tin process wastewater introduced into a POTW shall not exceed the following values: (a) Tin smelter SO2 scrubber. PSNS for the Secondary Tin Subcategory Pollutant or...

  6. A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis.

    PubMed

    Jeyakumar, Arunan; Dissabandara, Lakal; Gopalan, Vinod

    2017-04-01

    A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat molecules associated with colorectal carcinogenesis and investigate their relationship with the pathogenic process of colorectal cancer. Literature relating to the carcinogenic effect of red and processed meat molecules was critically reviewed. There are multiple molecules present in red and processed meat with a potential carcinogenic effect on colorectal tissues. Processed meat is more carcinogenic compared to red meat because of the abundance of potent nitrosyl-heme molecules that form N-nitroso compounds. Studies have also noted that other molecules such as polycyclic aromatic hydrocarbons and heterocyclic amines have potential mechanisms for the initiation of colorectal cancer pathogenesis. The non-human sugar molecule N-glycolylneuraminic acid may account for the carcinogenic effects of pork despite its heme content being comparable to that of chicken. Red meat products, especially those that have been processed, have a wide variety of carcinogenic molecules known to increase the risk of colorectal cancer. Thus, the outcome of this review is consistent with the recent findings of WHO.

  7. Red and Processed Meat Consumption Increases Risk for Non-Hodgkin Lymphoma

    PubMed Central

    Yang, Li; Dong, Jianming; Jiang, Shenghua; Shi, Wenyu; Xu, Xiaohong; Huang, Hongming; You, Xuefen; Liu, Hong

    2015-01-01

    Abstract The association between consumption of red and processed meat and non-Hodgkin lymphoma (NHL) remains unclear. We performed a meta-analysis of the published observational studies to explore this relationship. We searched databases in MEDLINE and EMBASE to identify observational studies which evaluated the association between consumption of red and processed meat and risk of NHL. Quality of included studies was evaluated using Newcastle-Ottawa Quality Assessment Scale (NOS). Random-effects models were used to calculate summary relative risk (SRR) and the corresponding 95% confidence interval (CI). We identified a total of 16 case–control and 4 prospective cohort studies, including 15,189 subjects with NHL. The SRR of NHL comparing the highest and lowest categories were 1.32 (95% CI: 1.12–1.55) for red meat and 1.17 (95% CI: 1.07–1.29) for processed meat intake. Stratified analysis indicated that a statistically significant risk association between consumption of red and processed meat and NHL risk was observed in case–control studies, but not in cohort studies. The SRR was 1.11 (95% CI: 1.04–1.18) for per 100 g/day increment in red meat intake and 1.28 (95% CI: 1.08–1.53) for per 50 g/day increment in processed meat intake. There was evidence of a nonlinear association for intake of processed meat, but not for intake of red meat. Findings from our meta-analysis indicate that consumption of red and processed meat may be related to NHL risk. More prospective epidemiological studies that control for important confounders and focus on the NHL risk related with different levels of meat consumption are required to clarify this association. PMID:26559248

  8. A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk

    PubMed Central

    Cross, Amanda J; Leitzmann, Michael F; Gail, Mitchell H; Hollenbeck, Albert R; Schatzkin, Arthur; Sinha, Rashmi

    2007-01-01

    Background Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a variety of sites. Methods and Findings The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired Persons) Diet and Health Study is a cohort of approximately 500,000 people aged 50–71 y at baseline (1995–1996). Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals within quintiles of red and processed meat intake. During up to 8.2 y of follow-up, 53,396 incident cancers were ascertained. Statistically significant elevated risks (ranging from 20% to 60%) were evident for esophageal, colorectal, liver, and lung cancer, comparing individuals in the highest with those in the lowest quintile of red meat intake. Furthermore, individuals in the highest quintile of processed meat intake had a 20% elevated risk for colorectal and a 16% elevated risk for lung cancer. Conclusions Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver. PMID:18076279

  9. A prospective study of red and processed meat intake in relation to cancer risk.

    PubMed

    Cross, Amanda J; Leitzmann, Michael F; Gail, Mitchell H; Hollenbeck, Albert R; Schatzkin, Arthur; Sinha, Rashmi

    2007-12-01

    Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a variety of sites. The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired Persons) Diet and Health Study is a cohort of approximately 500,000 people aged 50-71 y at baseline (1995-1996). Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals within quintiles of red and processed meat intake. During up to 8.2 y of follow-up, 53,396 incident cancers were ascertained. Statistically significant elevated risks (ranging from 20% to 60%) were evident for esophageal, colorectal, liver, and lung cancer, comparing individuals in the highest with those in the lowest quintile of red meat intake. Furthermore, individuals in the highest quintile of processed meat intake had a 20% elevated risk for colorectal and a 16% elevated risk for lung cancer. Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.

  10. Meat consumption after disaggregation of meat dishes in a cohort of British adults in 1989 and 1999 in relation to diet quality.

    PubMed

    Prynne, C J; Wagemakers, J J M F; Stephen, A M; Wadsworth, M E J

    2009-05-01

    The aim of the study was to quantify more precisely the meat intake of a cohort of adults in the UK by disaggregating composite meat dishes. Subjects were members of the Medical Research Council National Survey of Health and Development, 1946 birth cohort. Five-day diaries were collected from 2256 men and women in 1989 and 1772 men and women in 1999. From the details provided, composite meat dishes were broken down into their constituent parts and the meat fraction was added to meat portions only. Meat intake was classified as red meat, processed meat and poultry. Meat consumption without disaggregation of meat dishes resulted in a mean overestimation of 50% in men and 33% in women. Red meat consumption fell between 1989 and 1999 from 51.7 to 41.5 g per day in men and 35.7 to 30.1 g per day in women. Poultry consumption rose from 21.6 to 32.2 g per day in men and 18.2 to 29.4 g per day in women. Re-calculating red meat intakes resulted in the percentage of subjects in 1999 consuming more than the recommendation of the World Cancer Research Fund falling from 30 to 12%. Increasing consumption of red and processed meat was associated with increased intakes of energy, fat, haem iron, zinc and vitamin B(12), and lower intake of fibre. Increased sodium intake was associated with increased consumption of processed meat. Disaggregation of meat dishes provided a more precise estimate of meat consumption. The quantity of red or processed meat in the diet was reflected in the nutrient content of the entire diet.

  11. Meat consumption after disaggregation of meat dishes in a cohort of British adults in 1989 and 1999 in relation to diet quality

    PubMed Central

    Prynne, Celia J.; Wagemakers, Jessie J.M.F.; Stephen, Alison M.; Wadsworth, Michael E.J.

    2009-01-01

    Objectives The aim of the study was to quantify more precisely the meat intake of a cohort of adults in the UK by disaggregating composite meat dishes. Subjects/Methods Subjects were members of the MRC National Survey of Health and Development, 1946 birth cohort. Five-day diaries were collected from 2256 men and women in 1989 and 1772 men and women in 1999. From the details provided, composite meat dishes were broken down into their constituent parts and the meat fraction added to meat only portions. Meat intake was classified as red meat, processed meat and poultry. Results Meat consumption without disaggregation of meat dishes resulted in a mean over-estimation of 50% in men and 33% in women. Red meat consumption fell between 1989 and 1999 from 51.7 to 41.5g/day in men and 35.7 to 30.1g/day in women. Poultry consumption rose from 21.6 to 32.2g./day in men and 18.2 to 29.4 g/day in women. Re-calculating red meat intakes resulted in the percentage of subjects in 1999 consuming more the recommendation of the World Cancer Research Fund falling from 30% to 12 %. Increasing consumption of red and processed meat was associated with increased intakes of energy, fat, haem iron, zinc and vitamin B12 and lower intake of fibre. Increased sodium intake was associated with increased consumption of processed meat. Conclusions Disaggregation of meat dishes provided a more precise estimate of meat consumption. The quantity of red or processed meat in the diet was reflected in the nutrient content of the entire diet. PMID:18285805

  12. Authentication of meat and meat products.

    PubMed

    Ballin, N Z

    2010-11-01

    In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient addition. Within each area the possibilities for fraud can be subcategorised as follows: meat origin-sex, meat cuts, breed, feed intake, slaughter age, wild versus farmed meat, organic versus conventional meat, and geographic origin; meat substitution-meat species, fat, and protein; meat processing treatment-irradiation, fresh versus thawed meat and meat preparation; non-meat ingredient addition-additives and water. Analytical methods used in authentication are as diverse as the authentication problems, and include a diverse range of equipment and techniques. This review is intended to provide an overview of the possible analytical methods available for meat and meat products authentication. In areas where no authentication methods have been published, possible strategies are suggested. Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  13. Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.

    PubMed

    Jayasena, Dinesh D; Jung, Samooel; Kim, Sun Hyo; Kim, Hyun Joo; Alahakoon, Amali U; Lee, Jun Heon; Jo, Cheorun

    2015-03-15

    In this study the effects of sex, meat cut and thermal processing on the carnosine, anserine, creatine, betaine and carnitine contents of Korean native chicken (KNC) meat were determined. Forty 1-day-old chicks (20 chicks of each sex) from a commercial KNC strain (Woorimatdag™) were reared under similar standard commercial conditions with similar diets, and ten birds of each sex were randomly selected and slaughtered at 14 weeks of age. Raw and cooked meat samples were prepared from both breast and leg meats and analyzed for the aforementioned functional compounds. Female KNCs had significantly higher betaine and creatine contents. The breast meat showed significantly higher carnosine and anserine contents, whereas the leg meat had a higher betaine and carnitine content. The content of all functional compounds was significantly depleted by thermal processing. This study confirms that KNC meat is a good source of the above-mentioned functional compounds, which can be considered attractive nutritional quality factors. However, their concentrations were significantly affected by thermal processing conditions, meat cut and sex. Further experiments are needed to select the best thermal processing method to preserve these functional compounds. © 2014 Society of Chemical Industry.

  14. Red and processed meat intake and risk of breast cancer: a meta-analysis of prospective studies.

    PubMed

    Guo, Jingyu; Wei, Wei; Zhan, Lixing

    2015-05-01

    Epidemiological studies regarding the association between red and processed meat intake and the risk of breast cancer have yielded inconsistent results. Therefore, we conducted an updated and comprehensive meta-analysis which included 14 prospective studies to evaluate the association of red and processed meat intake with breast cancer risk. Relevant prospective cohort studies were identified by searching PubMed through October 31, 2014, and by reviewing the reference lists of retrieved articles. Study-specific relative risk (RR) estimates were pooled using a random-effects model. Fourteen prospective studies on red meat (involving 31,552 cases) and 12 prospective studies on processed meat were included in the meta-analysis. The summary RRs (95 % CI) of breast cancer for the highest versus the lowest categories were 1.10 (1.02, 1.19) for red meat, and 1.08 (1.01, 1.15) for processed meat. The estimated summary RRs (95 % CI) were 1.11 (1.05, 1.16) for an increase of 120 g/day of red meat, and 1.09 (1.03, 1.16) for an increase of 50 g/day of processed meat. Our findings indicate that increased intake of red and processed meat is associated with an increased risk of breast cancer. Further research with well-designed cohort or interventional studies is needed to confirm the association.

  15. 40 CFR 421.186 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Germanium and Gallium Subcategory § 421.186 Pretreatment standards for new sources. Except as provided in 40... sources. The mass of wastewater pollutants in primary and secondary germanium and gallium process... Primary and Secondary Germanium and Gallium Subcategory Pollutant or pollutant property Maximum for any 1...

  16. 40 CFR 421.185 - Pretreatment standards for existing sources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Secondary Germanium and Gallium Subcategory § 421.185 Pretreatment standards for existing sources. Except as... germanium and gallium process wastewater introduced into a POTW must not exceed the following values: (a) Still liquor. PSES for the Primary and Secondary Germanium and Gallium Subcategory Pollutant or...

  17. 40 CFR 421.185 - Pretreatment standards for existing sources.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Secondary Germanium and Gallium Subcategory § 421.185 Pretreatment standards for existing sources. Except as... germanium and gallium process wastewater introduced into a POTW must not exceed the following values: (a) Still liquor. PSES for the Primary and Secondary Germanium and Gallium Subcategory Pollutant or...

  18. 40 CFR 421.186 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Germanium and Gallium Subcategory § 421.186 Pretreatment standards for new sources. Except as provided in 40... sources. The mass of wastewater pollutants in primary and secondary germanium and gallium process... Primary and Secondary Germanium and Gallium Subcategory Pollutant or pollutant property Maximum for any 1...

  19. 40 CFR 421.185 - Pretreatment standards for existing sources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Secondary Germanium and Gallium Subcategory § 421.185 Pretreatment standards for existing sources. Except as... germanium and gallium process wastewater introduced into a POTW must not exceed the following values: (a) Still liquor. PSES for the Primary and Secondary Germanium and Gallium Subcategory Pollutant or...

  20. 40 CFR 421.186 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Germanium and Gallium Subcategory § 421.186 Pretreatment standards for new sources. Except as provided in 40... sources. The mass of wastewater pollutants in primary and secondary germanium and gallium process... Primary and Secondary Germanium and Gallium Subcategory Pollutant or pollutant property Maximum for any 1...

  1. 40 CFR 421.186 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Germanium and Gallium Subcategory § 421.186 Pretreatment standards for new sources. Except as provided in 40... sources. The mass of wastewater pollutants in primary and secondary germanium and gallium process... Primary and Secondary Germanium and Gallium Subcategory Pollutant or pollutant property Maximum for any 1...

  2. 40 CFR 421.185 - Pretreatment standards for existing sources.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Secondary Germanium and Gallium Subcategory § 421.185 Pretreatment standards for existing sources. Except as... germanium and gallium process wastewater introduced into a POTW must not exceed the following values: (a) Still liquor. PSES for the Primary and Secondary Germanium and Gallium Subcategory Pollutant or...

  3. 40 CFR 421.186 - Pretreatment standards for new sources.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Germanium and Gallium Subcategory § 421.186 Pretreatment standards for new sources. Except as provided in 40... sources. The mass of wastewater pollutants in primary and secondary germanium and gallium process... Primary and Secondary Germanium and Gallium Subcategory Pollutant or pollutant property Maximum for any 1...

  4. 40 CFR 421.185 - Pretreatment standards for existing sources.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Secondary Germanium and Gallium Subcategory § 421.185 Pretreatment standards for existing sources. Except as... germanium and gallium process wastewater introduced into a POTW must not exceed the following values: (a) Still liquor. PSES for the Primary and Secondary Germanium and Gallium Subcategory Pollutant or...

  5. 40 CFR 405.100 - Applicability; description of the dry milk subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... are applicable to discharges resulting from the manufacture of dry whole milk, dry skim milk and dry... milk subcategory. 405.100 Section 405.100 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Dry Milk...

  6. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP Diet and Health Study: population based cohort study.

    PubMed

    Etemadi, Arash; Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Inoue-Choi, Maki; Dawsey, Sanford M; Abnet, Christian C

    2017-05-09

    Objective  To determine the association of different types of meat intake and meat associated compounds with overall and cause specific mortality. Design  Population based cohort study. Setting  Baseline dietary data of the NIH-AARP Diet and Health Study (prospective cohort of the general population from six states and two metropolitan areas in the US) and 16 year follow-up data until 31 December 2011. Participants  536 969 AARP members aged 50-71 at baseline. Exposures  Intake of total meat, processed and unprocessed red meat (beef, lamb, and pork) and white meat (poultry and fish), heme iron, and nitrate/nitrite from processed meat based on dietary questionnaire. Adjusted Cox proportional hazards regression models were used with the lowest fifth of calorie adjusted intakes as reference categories. Main outcome measure  Mortality from any cause during follow-up. Results  An increased risk of all cause mortality (hazard ratio for highest versus lowest fifth 1.26, 95% confidence interval 1.23 to 1.29) and death due to nine different causes associated with red meat intake was observed. Both processed and unprocessed red meat intakes were associated with all cause and cause specific mortality. Heme iron and processed meat nitrate/nitrite were independently associated with increased risk of all cause and cause specific mortality. Mediation models estimated that the increased mortality associated with processed red meat was influenced by nitrate intake (37.0-72.0%) and to a lesser degree by heme iron (20.9-24.1%). When the total meat intake was constant, the highest fifth of white meat intake was associated with a 25% reduction in risk of all cause mortality compared with the lowest intake level. Almost all causes of death showed an inverse association with white meat intake. Conclusions  The results show increased risks of all cause mortality and death due to nine different causes associated with both processed and unprocessed red meat, accounted for, in part, by heme iron and nitrate/nitrite from processed meat. They also show reduced risks associated with substituting white meat, particularly unprocessed white meat. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  7. Meat: The balance between nutrition and health. A review.

    PubMed

    De Smet, Stefaan; Vossen, Els

    2016-10-01

    Fresh and processed meats provide high biological value proteins and important micronutrients. On the other hand, a working group of IARC recently classified processed meat as 'carcinogenic to humans' and red meat as 'probably carcinogenic to humans' for colorectal cancer, appealing to critically consider the future role of meat in a healthy diet. This manuscript first evaluates the contribution of meat consumption to the supply of important micronutrients in the human food chain, and the extent to which this can be improved by primary production strategies, and impacts on human health. Secondly, the IARC hazard analysis of the carcinogenicity of red and processed meat consumption is discussed, arguing that having more insight in the mechanisms of the association offers opportunities for mitigation. It is advocated that the benefits and risks associated with red and processed meat consumption should not necessarily cause dilemmas, if these meats are consumed in moderate amounts as part of balanced diets. Copyright © 2016. Published by Elsevier Ltd.

  8. Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview.

    PubMed

    Troy, Declan J; Ojha, Kumari Shikha; Kerry, Joseph P; Tiwari, Brijesh K

    2016-10-01

    New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector. Copyright © 2016. Published by Elsevier Ltd.

  9. European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient.

    PubMed

    Tobin, Brian D; O'Sullivan, Maurice G; Hamill, Ruth; Kerry, Joseph P

    2014-06-01

    This study accumulated European consumer attitudes towards processed meats and their use as a functional food. A survey was set up using an online web-application to gather information on consumer perception of processed meats as well as neutraceutical-containing processed meats. 548 responses were obtained and statistical analysis was carried out using a statistical software package. Data was summarized as frequencies for each question and statistical differences analyzed using the Chi-Square statistical test with a significance level of 5% (P<0.05). The majority of consumer attitudes towards processed meat indicate that they are unhealthy products. Most believe that processed meats contain large quantities of harmful chemicals, fat and salt. Consumers were found to be very pro-bioactive compounds in yogurt style products but unsure of their feelings in meat based products, which is likely due to the lack of familiarity to these products. Many of the respondents were willing to consume meat based functional foods but were not willing to pay more for them. Copyright © 2014 Elsevier Ltd. All rights reserved.

  10. 40 CFR 429.90 - Applicability; description of the wood preserving-Boulton subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... 40 Protection of Environment 31 2012-07-01 2012-07-01 false Applicability; description of the wood... CATEGORY Wood Preserving-Boulton Subcategory § 429.90 Applicability; description of the wood preserving... introduction of process wastewater pollutants into a publicly owned treatment works from wood preserving...

  11. 40 CFR 429.90 - Applicability; description of the wood preserving-Boulton subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 30 2014-07-01 2014-07-01 false Applicability; description of the wood... CATEGORY Wood Preserving-Boulton Subcategory § 429.90 Applicability; description of the wood preserving... introduction of process wastewater pollutants into a publicly owned treatment works from wood preserving...

  12. 40 CFR 429.90 - Applicability; description of the wood preserving-Boulton subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 31 2013-07-01 2013-07-01 false Applicability; description of the wood... CATEGORY Wood Preserving-Boulton Subcategory § 429.90 Applicability; description of the wood preserving... introduction of process wastewater pollutants into a publicly owned treatment works from wood preserving...

  13. 40 CFR 407.20 - Applicability; description of the apple products subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

  14. 40 CFR 407.20 - Applicability; description of the apple products subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

  15. 40 CFR 407.20 - Applicability; description of the apple products subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

  16. 40 CFR 407.20 - Applicability; description of the apple products subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the apple... SOURCE CATEGORY Apple Products Subcategory § 407.20 Applicability; description of the apple products... apples into apple products. The processing of apples into caustic peeled or dehydrated products is...

  17. 40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the boric...

  18. 40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the boric...

  19. 40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the boric...

  20. 40 CFR 415.280 - Applicability; description of the boric acid production subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... CATEGORY Boric Acid Production Subcategory § 415.280 Applicability; description of the boric acid... production of boric acid from ore-mined borax and from borax produced by the Trona process. ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the boric...

  1. 40 CFR 429.90 - Applicability; description of the wood preserving-Boulton subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 29 2010-07-01 2010-07-01 false Applicability; description of the wood... Wood Preserving-Boulton Subcategory § 429.90 Applicability; description of the wood preserving—Boulton... process wastewater pollutants into a publicly owned treatment works from wood preserving operations which...

  2. 40 CFR 429.90 - Applicability; description of the wood preserving-Boulton subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 30 2011-07-01 2011-07-01 false Applicability; description of the wood... Wood Preserving-Boulton Subcategory § 429.90 Applicability; description of the wood preserving—Boulton... process wastewater pollutants into a publicly owned treatment works from wood preserving operations which...

  3. 40 CFR 463.20 - Applicability; description of the cleaning water subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS PLASTICS MOLDING AND FORMING POINT SOURCE CATEGORY Cleaning... the cleaning water subcategory are processes where water comes in contact with the plastic product for... equipment, such as molds and mandrels, that contact the plastic material for the purpose of cleaning the...

  4. Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability.

    PubMed

    Clonan, Angie; Wilson, Paul; Swift, Judy A; Leibovici, Didier G; Holdsworth, Michelle

    2015-09-01

    Higher intakes of red and processed meat are associated with poorer health outcomes and negative environmental impacts. Drawing upon a population survey the present paper investigates meat consumption behaviours, exploring perceived impacts for human health, animal welfare and the environment. Structured self-completion postal survey relating to red and processed meat, capturing data on attitudes, sustainable meat purchasing behaviour, red and processed meat intake, plus sociodemographic characteristics of respondents. Urban and rural districts of Nottinghamshire, East Midlands, UK, drawn from the electoral register. UK adults (n 842) aged 18-91 years, 497 females and 345 males, representing a 35·6 % response rate from 2500 randomly selected residents. Women were significantly more likely (P60 years) were more likely to hold positive attitudes towards animal welfare (P<0·01). Less than a fifth (18·4 %) of the sample agreed that the impact of climate change could be reduced by consuming less meat, dairy products and eggs. Positive attitudes towards animal welfare were associated with consuming less meat and a greater frequency of 'higher welfare' meat purchases. Human health and animal welfare are more common motivations to avoid red and processed meat than environmental sustainability. Policy makers, nutritionists and health professionals need to increase the public's awareness of the environmental impact of eating red and processed meat. A first step could be to ensure that dietary guidelines integrate the nutritional, animal welfare and environmental components of sustainable diets.

  5. Association between red meat consumption and colon cancer: A systematic review of experimental results.

    PubMed

    Turner, Nancy D; Lloyd, Shannon K

    2017-04-01

    A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans.

  6. Association between red meat consumption and colon cancer: A systematic review of experimental results

    PubMed Central

    Lloyd, Shannon K

    2017-01-01

    A role for red and processed meat in the development of colorectal cancer has been proposed based largely on evidence from observational studies in humans, especially in those populations consuming a westernized diet. Determination of causation specifically by red or processed meat is contingent upon identification of plausible mechanisms that lead to colorectal cancer. We conducted a systematic review of the available evidence to determine the availability of plausible mechanistic data linking red and processed meat consumption to colorectal cancer risk. Forty studies using animal models or cell cultures met specified inclusion criteria, most of which were designed to examine the role of heme iron or heterocyclic amines in relation to colon carcinogenesis. Most studies used levels of meat or meat components well in excess of those found in human diets. Although many of the experiments used semi-purified diets designed to mimic the nutrient loads in current westernized diets, most did not include potential biologically active protective compounds present in whole foods. Because of these limitations in the existing literature, there is currently insufficient evidence to confirm a mechanistic link between the intake of red meat as part of a healthy dietary pattern and colorectal cancer risk. Impact statement Current recommendations to reduce colon cancer include the reduction or elimination of red or processed meats. These recommendations are based on data from epidemiological studies conducted among cultures where meat consumption is elevated and consumption of fruits, vegetables, and whole grains are reduced. This review evaluated experimental data exploring the putative mechanisms whereby red or processed meats may contribute to colon cancer. Most studies used levels of meat or meat-derived compounds that were in excess of those in human diets, even in cultures where meat intake is elevated. Experiments where protective dietary compounds were used to mitigate the extreme levels of meat and meat-derived compounds showed protection against colon cancer, with some essentially negating the impact of meat in the diet. It is essential that better-designed studies be conducted that use relevant concentrations of meat or meat-derived compounds in complex diets representative of the foods consumed by humans. PMID:28205448

  7. S-CNN: Subcategory-aware convolutional networks for object detection.

    PubMed

    Chen, Tao; Lu, Shijian; Fan, Jiayuan

    2017-09-26

    The marriage between the deep convolutional neural network (CNN) and region proposals has made breakthroughs for object detection in recent years. While the discriminative object features are learned via a deep CNN for classification, the large intra-class variation and deformation still limit the performance of the CNN based object detection. We propose a subcategory-aware CNN (S-CNN) to solve the object intra-class variation problem. In the proposed technique, the training samples are first grouped into multiple subcategories automatically through a novel instance sharing maximum margin clustering process. A multi-component Aggregated Channel Feature (ACF) detector is then trained to produce more latent training samples, where each ACF component corresponds to one clustered subcategory. The produced latent samples together with their subcategory labels are further fed into a CNN classifier to filter out false proposals for object detection. An iterative learning algorithm is designed for the joint optimization of image subcategorization, multi-component ACF detector, and subcategory-aware CNN classifier. Experiments on INRIA Person dataset, Pascal VOC 2007 dataset and MS COCO dataset show that the proposed technique clearly outperforms the state-of-the-art methods for generic object detection.

  8. Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies

    PubMed Central

    Xue, Xiu-Juan; Gao, Qing; Qiao, Jian-Hong; Zhang, Jie; Xu, Cui-Ping; Liu, Ju

    2014-01-01

    This meta-analysis was to summarize the published studies about the association between red/processed meat consumption and the risk of lung cancer. 5 databases were systematically reviewed, and random-effect model was used to pool the study results and to assess dose-response relationships. Results shown that six cohort studies and twenty eight case-control studies were included in this meat-analysis. The pooled Risk Radios (RR) for total red meat and processed meat were 1.44 (95% CI, 1.29-1.61) and 1.23 (95% CI, 1.10-1.37), respectively. Dose-response analysis revealed that for every increment of 120 grams red meat per day the risk of lung cancer increases 35% and for every increment of 50 grams red meat per day the risk of lung cancer increases 20%. The present dose-response meta-analysis suggested that both red and processed meat consumption showed a positive effect on lung cancer risk. PMID:25035778

  9. 40 CFR 63.7506 - Do any boilers or process heaters have limited requirements?

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... the large liquid fuel subcategory or the limited use liquid fuel subcategory that burn only fossil... Notification of Compliance Status report required in § 63.7545(e) that indicates you burn only liquid fossil... you burn only liquid fossil fuels other than residual oils, either alone or in combination with...

  10. 40 CFR 63.7506 - Do any boilers or process heaters have limited requirements?

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... the large liquid fuel subcategory or the limited use liquid fuel subcategory that burn only fossil... Notification of Compliance Status report required in § 63.7545(e) that indicates you burn only liquid fossil... you burn only liquid fossil fuels other than residual oils, either alone or in combination with...

  11. 40 CFR 63.7506 - Do any boilers or process heaters have limited requirements?

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... the large liquid fuel subcategory or the limited use liquid fuel subcategory that burn only fossil... Notification of Compliance Status report required in § 63.7545(e) that indicates you burn only liquid fossil... you burn only liquid fossil fuels other than residual oils, either alone or in combination with...

  12. 40 CFR 63.4281 - Am I subject to this subpart?

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ..., sheets, tents, threads and V-belts. The coating and printing subcategory includes any fabric or other... subcategory includes any operation with slashing operations as defined in § 63.4371. In the slashing process... threads. (b) You are subject to this subpart if you own or operate a new, reconstructed, or existing...

  13. 40 CFR 63.4281 - Am I subject to this subpart?

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ..., sheets, tents, threads and V-belts. The coating and printing subcategory includes any fabric or other... subcategory includes any operation with slashing operations as defined in § 63.4371. In the slashing process... threads. (b) You are subject to this subpart if you own or operate a new, reconstructed, or existing...

  14. 40 CFR 421.323 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Uranium Subcategory § 421.323 Effluent limitations guidelines representing the degree of effluent... Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the refinery...

  15. 40 CFR 421.323 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Uranium Subcategory § 421.323 Effluent limitations guidelines representing the degree of effluent... Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the refinery...

  16. 40 CFR 421.323 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Uranium Subcategory § 421.323 Effluent limitations guidelines representing the degree of effluent... Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the refinery...

  17. 40 CFR 421.322 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... CATEGORY Secondary Uranium Subcategory § 421.322 Effluent limitations guidelines representing the degree of... filtrate. BPT Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the...

  18. 40 CFR 421.322 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... CATEGORY Secondary Uranium Subcategory § 421.322 Effluent limitations guidelines representing the degree of... filtrate. BPT Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the...

  19. 40 CFR 421.322 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... CATEGORY Secondary Uranium Subcategory § 421.322 Effluent limitations guidelines representing the degree of... filtrate. BPT Limitations for the Secondary Uranium Subcategory Pollutant or pollutant property Maximum for any 1 day Maximum for monthly average mg/kg (pounds per million pounds) of uranium processed in the...

  20. 40 CFR 63.7525 - What are my monitoring, installation, operation, and maintenance requirements?

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... fossil fuel subcategory or the unit designed to burn heavy liquid subcategory and has an average annual heat input rate greater than 250 MMBtu per hour from solid fossil fuel and/or heavy liquid, and you... Major Sources: Industrial, Commercial, and Institutional Boilers and Process Heaters Testing, Fuel...

  1. 40 CFR 63.7525 - What are my monitoring, installation, operation, and maintenance requirements?

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... fossil fuel subcategory or the unit designed to burn heavy liquid subcategory and has an average annual heat input rate greater than 250 MMBtu per hour from solid fossil fuel and/or heavy liquid, and you... Major Sources: Industrial, Commercial, and Institutional Boilers and Process Heaters Testing, Fuel...

  2. Effects of meat juice on biofilm formation of Campylobacter and Salmonella.

    PubMed

    Li, Jiaqi; Feng, Jinsong; Ma, Lina; de la Fuente Núñez, César; Gölz, Greta; Lu, Xiaonan

    2017-07-17

    Campylobacter and Salmonella are leading causes of foodborne illnesses worldwide, vastly harboured by raw meat as their common food reservoir. Both microbes are prevalent in meat processing environments in the form of biofilms that contribute to cross-contamination and foodborne infection. This study applied raw meat juice (chicken juice and pork juice) as a minimally processed food model to study its effects on bacterial biofilm formation. Meat juice was collected during the freeze-thaw process of raw meat and sterilized by filtration. In 96-well polystyrene plates and glass chambers, supplementation of over 25% meat juice (v/v) in laboratory media led to an increase in biofilm formation of Campylobacter and Salmonella. During the initial attachment stage of biofilm development, more bacterial cells were present on surfaces treated with meat juice residues compared to control surfaces. Meat juice particulates on abiotic surfaces facilitated biofilm formation of Campylobacter and Salmonella under both static and flow conditions, with the latter being assessed using a microfluidic platform. Further, the deficiency in biofilm formation of selected Campylobacter and Salmonella mutant strains was restored in the presence of meat juice particulates. These results suggested that meat juice residues on the abiotic surfaces might act as a surface conditioner to support initial attachment and biofilm formation of Campylobacter and Salmonella. This study sheds light on a possible survival mechanism of Campylobacter and Salmonella in meat processing environments, and indicates that thorough cleaning of meat residues during meat production and handling is critical to reduce the bacterial load of Campylobacter and Salmonella. Copyright © 2017 Elsevier B.V. All rights reserved.

  3. Meatcutter (AFSC 61250).

    ERIC Educational Resources Information Center

    Air Univ., Gunter AFS, Ala. Extension Course Inst.

    This student text is designed for use by Air Force personnel enrolled in a self-study extension course for meat cutters. Covered in the individual chapters are careers in meat processing, operation and maintenance of meat cutting equipment, receipt and storage, procedures for processing and preparing meats, techniques for wrapping and pricing…

  4. Trends in meat consumption in the United States

    PubMed Central

    Daniel, Carrie R.; Cross, Amanda J.; Koebnick, Corinna; Sinha, Rashmi

    2010-01-01

    OBJECTIVE To characterize the trends, distribution, potential determinants, and public health implications of meat consumption within the United States. DESIGN We examined temporal trends in meat consumption using food availability data from the Food and Agricultural Organization (FAO) and United States Department of Agriculture (USDA); and further evaluated meat intake by type (red, white, processed) in the National Health and Nutrition Examination Surveys (NHANES) linked to the MyPyramid Equivalents Database (MPED). RESULTS Overall meat consumption has continued to rise in the U.S., European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of meat consumed in the U.S (58%). Twenty-two percent of the meat consumed in the U.S. is processed. According to NHANES 2003–2004, total meat intake averaged 128 g/day. The type and quantities of meat reported varied by education, race, age, and gender. CONCLUSIONS Given the plausible epidemiologic evidence for red and processed meat intake in cancer and chronic disease risk, understanding the trends and determinants of meat consumption in the U.S., where meat is consumed at more than three times the global average, should be particularly pertinent to researchers and other public health professionals aiming to reduce the global burden of chronic disease. PMID:21070685

  5. A review and meta-analysis of prospective studies of red and processed meat intake and prostate cancer

    PubMed Central

    2010-01-01

    Over the past decade, several large epidemiologic investigations of meat intake and prostate cancer have been published. Therefore, a meta-analysis of prospective studies was conducted to estimate potential associations between red or processed meat intake and prostate cancer. Fifteen studies of red meat and 11 studies of processed meat were included in the analyses. High vs. low intake and dose-response analyses were conducted using random effects models to generate summary relative risk estimates (SRRE). No association between high vs. low red meat consumption (SRRE = 1.00, 95% CI: 0.96-1.05) or each 100 g increment of red meat (SRRE = 1.00, 95% CI: 0.95-1.05) and total prostate cancer was observed. Similarly, no association with red meat was observed for advanced prostate cancer (SRRE = 1.01, 95% CI: 0.94-1.09). A weakly elevated summary association between processed meat and total prostate cancer was found (SRRE = 1.05, 95% CI: 0.99-1.12), although heterogeneity was present, the association was attenuated in a sub-group analysis of studies that adjusted for multiple potential confounding factors, and publication bias likely affected the summary effect. In conclusion, the results of this meta-analysis are not supportive of an independent positive association between red or processed meat intake and prostate cancer. PMID:21044319

  6. Consumption of Unprocessed and Processed Red Meat and the Risk of Chronic Obstructive Pulmonary Disease: A Prospective Cohort Study of Men.

    PubMed

    Kaluza, Joanna; Larsson, Susanna C; Linden, Anders; Wolk, Alicja

    2016-12-01

    Consumption of both processed and unprocessed red meat has been associated with a higher risk of major chronic diseases. However, only processed meat consumption has been studied in relation to chronic obstructive pulmonary disease (COPD). Therefore, we endeavored to determine the association between the risk of COPD and consumption of processed and unprocessed red meat while taking into account smoking status. The population-based prospective Cohort of Swedish Men included 43,848 men who were 45-79 years of age and had no history of COPD or cancer at baseline. Meat consumption was assessed using a self-administered questionnaire in 1997. During 13.2 years of follow-up, 1,909 COPD cases were ascertained. Consumption of processed meat was associated with risk of COPD: Compared with men who consumed less than 25 g/day of processed meat, men who consumed 75 g/day or more had a multivariable-adjusted hazard ratio of 1.21 (95% confidence interval: 1.02, 1.44; P for trend = 0.03). The positive association was confined to current smokers (P for interaction = 0.003); among smokers who consumed 75 g/day or more of processed red meat, the hazard ratio was 1.26 (95% confidence interval: 1.00, 1.60) when compared with persons who consumed less than 25 g/day. Consumption of unprocessed red meat was not associated with COPD incidence. Findings from this prospective study indicate that high consumption of processed red meat is associated with an increased COPD risk among smokers. © The Author 2016. Published by Oxford University Press on behalf of the Johns Hopkins Bloomberg School of Public Health. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  7. Processing temperature and moisture content effects on the texture and microscopic appearance of cooked fowl meat gels.

    PubMed

    Voller, L M; Dawson, P L; Han, I Y

    1996-12-01

    New aseptic processes are being used and refined to produce convenient, shelf stable liquid products containing meat particles. These processes utilize high temperature, short time thermal treatments to minimize food quality change; however, little research has been conducted on the effects of this process on the texture of meat from mature hens traditionally used for canning. The objective of this study was to examine textural and structural changes in meat structure due to different high temperature (HT) heat treatments and meat moisture contents were examined by use of electron microscopy and torsion analyses. Cooked gels of different moisture contents (71.2 to 74.8%) were formulated from spent fowl breast meat and exposed to processing temperatures of 120 or 124 C. The HT processing resulted in stronger (tougher) meat gels that were more deformable (more chewy) than gels that were not processed by HT. Water added prior to cooking was not retained in samples that were cooked and then processed at 124 C, but was retained in the samples processed at 120 C. Electron micrographs showed a more organized and open gel structure in the samples with higher moisture content and lower temperature (120 C) processing compared to the lower moisture and higher (124 C) temperature treatments.

  8. Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision.

    PubMed

    Domingo, José L; Nadal, Martí

    2017-07-01

    In October 2015, the International Agency for Research on Cancer (IARC) issued a press release on the results of the evaluation of the carcinogenicity of red and processed meat. Based on the accumulated scientific literature, the consumption of red meat was classified as "probably carcinogenic to humans" and processed meat as "carcinogenic to humans". Given the importance of this topic, this review was aimed at revising the current state-of-the-art on the carcinogenicity of red and processed meat, some time after the IARC decision. Some new epidemiological studies and new reviews clearly supporting the IARC decision have been published during these months. However, a number of gaps still exist. It is basic to establish the mechanisms leading to the increased risk of colorectal cancer (CRC) and other cancers arising from red and processed meat consumption. Another important pending issue is to establish the role of known/suspected carcinogens contained in uncooked or unprocessed meats, as well as the influence of cooking. Finally, it would be highly recommended to conduct new epidemiological studies to elucidate whether the consumption of white meat, such as pork and/or poultry, are -positively or inversely-associated with an increased risk of CRC and other types of cancer. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Nordic couples' decision-making processes during assisted reproduction treatments.

    PubMed

    Sol Olafsdottir, Helga; Wikland, Matts; Möller, Anders

    2013-06-01

    To study couples' perceptions of their decision-making process during the first three years of infertility treatments. This study is a part of a larger project studying the decision-making processes of 22 infertile heterosexual couples, recruited from fertility clinics in all five Nordic countries, over a three year period. A descriptive qualitative method was used. Process of decision-making during assisted reproduction treatments. Seventeen couples had succeeded in becoming parents after approximately three years. Our study suggests that the decision-making process during fertility treatments has three phases: (i) recognizing the decisions to be made, with subcategories; the driving force, mutual project, (ii) gathering knowledge and experience about the options, with subcategories; trust, patient competence, personalized support, and (iii) adapting decisions to possible options, with subcategories; strategic planning, adaption. The core category was "maintaining control in a situation of uncertainty." Two parallel processes affect couples' decision-making process, one within themselves and their relationship, and the other in their contact with the fertility clinic. Couples struggle to make decisions, trusting clinic personnel for guidance, knowledge, and understanding. Nevertheless, couples expressed disappointment with the clinics' reactions to their requests for shared decision-making. Copyright © 2013 Elsevier B.V. All rights reserved.

  10. Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing.

    PubMed

    Murphy, R Y; Marks, B P; Johnson, E R; Johnson, M G

    1999-09-01

    Thermal inactivation of six Salmonella spp. and Listeria innocua was evaluated in ground chicken breast and liquid medium. Survival of Salmonella and Listeria was affected by the medium composition. Under the same thermal process condition, significantly more Salmonella and Listeria survived in chicken breast meat than in 0.1% peptone-agar solution. The thermal lethality of six tested Salmonella spp. was additive in chicken meat. Survival of Listeria in chicken meat during thermal processing was not affected by the presence of the six Salmonella spp. Sample size and shape affected the inactivation of Salmonella and Listeria in chicken meat during thermal processing.

  11. Long-term processed and unprocessed red meat consumption and risk of heart failure: A prospective cohort study of women.

    PubMed

    Kaluza, Joanna; Åkesson, Agneta; Wolk, Alicja

    2015-08-15

    Epidemiologic studies of red meat consumption in relation to risk of heart failure (HF) are limited. We examined the associations between long-term unprocessed red meat and processed red meat consumption and incidence of HF in women. The population-based prospective Swedish Mammography Cohort included 34,057 women, aged 48-83 years, with no history of HF or ischemic heart disease at baseline (in 1997). Meat consumption was assessed using a self-administered food-frequency questionnaire (FFQ) in 1997 as well as FFQ administered in 1987-90. Cox proportional hazard regression models were used to estimate hazard ratios (HRs) with 95% confidence intervals (CIs). During a mean follow-up of 13.2 years, 2806 women were diagnosed with HF. Consumption of processed meat (FFQ 1997) was statistically significant positively associated with HF incidence. Women who consumed ≥ 50 g/day processed red meat compared to those who consumed < 25 g/day had a 1.23 (95% CI: 1.09-1.39, P-trend=0.003) higher risk of HF. Long-term high consumption of processed red meat (average from 1987 to 1997) ≥ 50 g/day in comparison to < 25 g/day was associated with HR: 1.30 (95% CI: 1.05-1.60, P-trend=0.002). Women who consistently consumed (in both 1987 and 1997) ≥ 50 g/day vs. < 25 g/day had a 1.78 (95% CI: 1.00-3.16) higher risk of HF. Consumption of unprocessed meat was not associated with increased risk of HF incidence. Findings from this prospective study of women indicate that processed red meat, but not unprocessed red meat, consumption is associated with an increased risk of HF incidence. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  12. Intakes of red meat, processed meat, and meat-mutagens increase lung cancer risk

    PubMed Central

    Lam, Tram Kim; Cross, Amanda J.; Consonni, Dario; Randi, Giorgia; Bagnardi, Vincenzo; Bertazzi, Pier Alberto; Caporaso, Neil E.; Sinha, Rashmi; Subar, Amy F.; Landi, Maria Teresa

    2009-01-01

    Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat-mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat-mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology (EAGLE), a population-based case-control study. Primary lung cancer cases (n=2101) were recruited from 13 hospitals within the Lombardy region of Italy examining ~80% of the cases from the area. Non-cancer population controls (n=2120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1903 cases and 2073 controls, and used in conjunction with a meat-mutagen database to estimate intake of heterocyclic amines and benzo[a]pyrene. Multivariable odds ratios (ORs) and 95% confidence intervals (CIs) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR=1.8; 95% CI=1.5–2.2; p-trend<0.001 and OR=1.7; 95% CI=1.4–2.1; p-trend<0.001, respectively); the risks were strongest among never smokers (OR=2.4, 95% CI=1.4–4.0, p-trend=0.001 and OR=2.5, 95% CI=1.5–4.2, p-trend=0.001, respectively). Heterocyclic amines and benzo[a]pyrene were significantly associated with increased risk of lung cancer. When separated by histology, significant positive associations for both meat groups were restricted to adenocarcinoma and squamous cell carcinoma, but not small cell carcinoma of the lung. In summary, red meat, processed meat, and meat-mutagens were independently associated with increased risk of lung cancer. PMID:19141639

  13. Use of artificial intelligence in the production of high quality minced meat

    NASA Astrophysics Data System (ADS)

    Kapovsky, B. R.; Pchelkina, V. A.; Plyasheshnik, P. I.; Dydykin, A. S.; Lazarev, A. A.

    2017-09-01

    A design for an automatic line for minced meat production according to new production technology based on an innovative meat milling method is proposed. This method allows the necessary degree of raw material comminution at the stage of raw material preparation to be obtained, which leads to production intensification due to the traditional meat mass comminution equipment being unnecessary. To ensure consistent quality of the product obtained, the use of on-line automatic control of the technological process for minced meat production is envisaged. This system has been developed using artificial intelligence methods and technologies. The system is trainable during the operation process, adapts to changes in processed raw material characteristics and to external impacts that affect the system operation, and manufactures meat shavings with minimal dispersion of the typical particle size. The control system includes equipment for express analysis of the chemical composition of the minced meat and its temperature after comminution. In this case, the minced meat production process can be controlled strictly as a function of time, which excludes subjective factors for assessing the degree of finished product readiness. This will allow finished meat products with consistent, targeted high quality to be produced.

  14. Meat Consumption and Its Association With C-Reactive Protein and Incident Type 2 Diabetes

    PubMed Central

    van Woudenbergh, Geertruida J.; Kuijsten, Anneleen; Tigcheler, Basia; Sijbrands, Eric J.G.; van Rooij, Frank J.A.; Hofman, Albert; Witteman, Jacqueline C.M.; Feskens, Edith J.M.

    2012-01-01

    OBJECTIVE To investigate whether intake of different types of meat is associated with circulating C-reactive protein (CRP) and risk of type 2 diabetes in a prospective cohort study. RESEARCH DESIGN AND METHODS Our analysis included 4,366 Dutch participants who did not have diabetes at baseline. During a median follow-up period of 12.4 years, 456 diabetes cases were confirmed. Intake of red meat, processed meat, and poultry was derived from a food frequency questionnaire, and their association with serum high-sensitivity CRP was examined cross-sectionally using linear regression models. Their association with risk of type 2 diabetes was examined using multivariate Cox proportional hazards model, including age, sex, family history of diabetes, and lifestyle and dietary factors. RESULTS An increment of 50 g of processed meat was associated with increased CRP concentration (βprocessed meat = 0.12; P = 0.01), whereas intake of red meat and poultry was not. When comparing the highest to the lowest category of meat intake with respect to diabetes incidence, the adjusted relative risks were as follows: for red meat (1.42 [95% CI 1.06–1.91]), for processed meat (1.87 [1.26–2.78]), and for poultry (0.95 [0.74–1.22]). Additional analysis showed that the associations were not affected appreciably after inclusion of CRP into the model. After adjustment for BMI, however, the association for red meat attenuated to 1.18 (0.88–1.59). CONCLUSIONS Intake of processed meat is associated with higher risk of type 2 diabetes. It appears unlikely that CRP mediates this association. PMID:22596177

  15. Compared with Raw Bovine Meat, Boiling but Not Grilling, Barbecuing, or Roasting Decreases Protein Digestibility without Any Major Consequences for Intestinal Mucosa in Rats, although the Daily Ingestion of Bovine Meat Induces Histologic Modifications in the Colon.

    PubMed

    Oberli, Marion; Lan, Annaïg; Khodorova, Nadezda; Santé-Lhoutellier, Véronique; Walker, Francine; Piedcoq, Julien; Davila, Anne-Marie; Blachier, François; Tomé, Daniel; Fromentin, Gilles; Gaudichon, Claire

    2016-08-01

    Cooking may impair meat protein digestibility. When undigested proteins are fermented by the colon microbiota, they can generate compounds that potentially are harmful to the mucosa. This study addressed the effects of typical cooking processes and the amount of bovine meat intake on the quantity of undigested proteins entering the colon, as well as their effects on the intestinal mucosa. Male Wistar rats (n = 88) aged 8 wk were fed 11 different diets containing protein as 20% of energy. In 10 diets, bovine meat proteins represented 5% [low-meat diet (LMD)] or 15% [high-meat diet (HMD)] of energy, with the rest as total milk proteins. Meat was raw or cooked according to 4 processes (boiled, barbecued, grilled, or roasted). A meat-free diet contained only milk proteins. After 3 wk, rats ingested a (15)N-labeled meat meal and were killed 6 h later after receiving a (13)C-valine injection. Meat protein digestibility was determined from (15)N enrichments in intestinal contents. Cecal short- and branched-chain fatty acids and hydrogen sulfide were measured. Intestinal tissues were used for the assessment of protein synthesis rates, inflammation, and histopathology. Meat protein digestibility was lower in rats fed boiled meat (94.5% ± 0.281%) than in the other 4 groups (97.5% ± 0.0581%, P < 0.001). Cecal and colonic bacterial metabolites, inflammation indicators, and protein synthesis rates were not affected by cooking processes. The meat protein amount had a significant effect on cecal protein synthesis rates (LMD > HMD) and on myeloperoxidase activity in the proximal colon (HMD > LMD), but not on other outcomes. The ingestion of bovine meat, whatever the cooking process and the intake amount, resulted in discrete histologic modifications of the colon (epithelium abrasion, excessive mucus secretion, and inflammation). Boiling bovine meat at a high temperature (100°C) for a long time (3 h) moderately lowered protein digestibility compared with raw meat and other cooking processes, but did not affect cecal bacterial metabolites related to protein fermentation. The daily ingestion of raw or cooked bovine meat had no marked effect on intestinal tissues, despite some slight histologic modifications on distal colon. © 2016 American Society for Nutrition.

  16. Processed and unprocessed red meat consumption and hypertension in women.

    PubMed

    Lajous, Martin; Bijon, Anne; Fagherazzi, Guy; Rossignol, Emilie; Boutron-Ruault, Marie-Christine; Clavel-Chapelon, Françoise

    2014-09-01

    High processed red meat consumption is associated with increased risk of cardiovascular disease. The high sodium content of processed red meat could increase blood pressure and explain the association with cardiovascular disease. We evaluated the relation between the consumption of unprocessed and processed red meat and incident hypertension. In a prospective cohort of 44,616 disease-free French women who responded to a validated dietary questionnaire, we observed 10,256 incident cases of hypertension between 1993 and 2008. Cases were identified through self-reports of diagnosed or treated hypertension. Multivariate Cox regression models were adjusted for age, education, smoking, physical activity, body mass index, menopause, menopausal hormone therapy, and alcohol, bread, coffee, and fruit and vegetable consumption. Women who consumed ≥5 servings of processed red meat/wk (50 g = 1 serving) had a 17% higher rate of hypertension than that of women who consumed <1 serving/wk (HR: 1.17; 95% CI: 1.09, 1.26; P-trend = 0.0002). No association was observed between unprocessed red meat consumption and hypertension. When women who consumed ≥5 servings of unprocessed red meat/wk (100 g = 1 serving) were compared with women who consumed <1 serving unprocessed red meat/wk, the multivariate HR was 0.99 (95% CI: 0.91, 1.08; P-trend = 0.63). In this large prospective cohort of French women, we observed an association between the consumption of processed red meat and hypertension. We observed no association for unprocessed red meat consumption and hypertension. © 2014 American Society for Nutrition.

  17. NIR spectroscopy for determining soy contents in processed meat products

    USDA-ARS?s Scientific Manuscript database

    Soy products such as soy concentrate, soy protein and soy grits are used as a meat extender in processed meat products to improve meat texture. However, soy allergies are one of the common food allergies, especially in infants and young children, and can be mild to life-threatening. The United State...

  18. Nanotechnology in meat processing and packaging: potential applications - a review.

    PubMed

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-02-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food.

  19. Nanotechnology in Meat Processing and Packaging: Potential Applications — A Review

    PubMed Central

    Ramachandraiah, Karna; Han, Sung Gu; Chin, Koo Bok

    2015-01-01

    Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry through the development of not only novel functional meat products, but also novel packaging for the products. The potential benefits of utilizing nanomaterials in food are improved bioavailability, antimicrobial effects, enhanced sensory acceptance and targeted delivery of bioactive compounds. However, challenges exist in the application of nanomaterials due to knowledge gaps in the production of ingredients such as nanopowders, stability of delivery systems in meat products and health risks caused by the same properties which also offer the benefits. For the success of nanotechnology in meat products, challenges in public acceptance, economics and the regulation of food processed with nanomaterials which may have the potential to persist, accumulate and lead to toxicity need to be addressed. So far, the most promising area for nanotechnology application seems to be in meat packaging, but the long term effects on human health and environment due to migration of the nanomaterials from the packaging needs to be studied further. The future of nanotechnology in meat products depends on the roles played by governments, regulatory agencies and manufacturers in addressing the challenges related to the application of nanomaterials in food. PMID:25557827

  20. Hydrodynamic pressure processing: Impact on the quality attributes of fresh and further-processed meat products

    USDA-ARS?s Scientific Manuscript database

    This book chapter reviews hydrodynamic pressure processing (HDP) as an innovative, postharvest technology for enhancing the quality attributes of fresh and further-processed meat products. A variety of meat products have been tested for their response to the high pressure shockwaves of HDP. The st...

  1. Meat and Poultry Processing. Teacher Edition.

    ERIC Educational Resources Information Center

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater. Curriculum and Instructional Materials Center.

    This curriculum guide contains instructional materials for a program that provides students with job skills in meat and poultry processing. The curriculum consists of 10 units that cover the following material: orientation to meat and poultry processing; maintaining plant facilities; equipment and equipment maintenance; purchasing livestock for…

  2. Diversity and distribution of Listeria monocytogenes in meat processing plants.

    PubMed

    Martín, Belén; Perich, Adriana; Gómez, Diego; Yangüela, Javier; Rodríguez, Alicia; Garriga, Margarita; Aymerich, Teresa

    2014-12-01

    Listeria monocytogenes is a major concern for the meat processing industry because many listeriosis outbreaks have been linked to meat product consumption. The aim of this study was to elucidate L. monocytogenes diversity and distribution across different Spanish meat processing plants. L. monocytogenes isolates (N = 106) collected from food contact surfaces of meat processing plants and meat products were serotyped and then characterised by multilocus sequence typing (MLST). The isolates were serotyped as 1/2a (36.8%), 1/2c (34%), 1/2b (17.9%) and 4b (11.3%). MLST identified ST9 as the most predominant allelic profile (33% of isolates) followed by ST121 (16%), both of which were detected from several processing plants and meat products sampled in different years, suggesting that those STs are highly adapted to the meat processing environment. Food contact surfaces during processing were established as an important source of L. monocytogenes in meat products because the same STs were obtained in isolates recovered from surfaces and products. L. monocytogenes was recovered after cleaning and disinfection procedures in two processing plants, highlighting the importance of thorough cleaning and disinfection procedures. Epidemic clone (EC) marker ECI was identified in 8.5%, ECIII was identified in 2.8%, and ECV was identified in 7.5% of the 106 isolates. Furthermore, a selection of presumably unrelated ST9 isolates was analysed by multi-virulence-locus sequence typing (MVLST). Most ST9 isolates had the same virulence type (VT11), confirming the clonal origin of ST9 isolates; however, one ST9 isolate was assigned to a new VT (VT95). Consequently, MLST is a reliable tool for identification of contamination routes and niches in processing plants, and MVLST clearly differentiates EC strains, which both contribute to the improvement of L. monocytogenes control programs in the meat industry. Copyright © 2014 Elsevier Ltd. All rights reserved.

  3. Long-term unprocessed and processed red meat consumption and risk of chronic obstructive pulmonary disease: a prospective cohort study of women.

    PubMed

    Kaluza, Joanna; Harris, Holly; Linden, Anders; Wolk, Alicja

    2018-03-12

    Limited studies have examined red meat consumption in relation to risk of chronic obstructive pulmonary disease (COPD), and none have examined the impact of long-term diet on COPD risk. We sought to investigate the association between long-term red meat consumption and risk of COPD. The population-based prospective Swedish Mammography Cohort included 34,053 women, aged 48-83 years, followed for the current analyses from 2002 to 2014. Unprocessed and processed red meat consumption was assessed with a self-administered questionnaire in 1987 and 1997. Cox proportional hazard models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Over a mean follow-up of 11.6 years (2002-2014; 393,831 person-years), 1488 COPD cases were ascertained via linkage to the Swedish health registers. A positive association between long-term processed red meat (average from 1987 to 1997) and risk of COPD was observed. In contrast, no association was observed with unprocessed red meat with corresponding HRs of 1.36 (95% CI 1.03-1.79) for processed and 0.87 (95% CI 0.74-1.02) for unprocessed red meat among women who consumed ≥ 50 g/day compared to < 25 g/day. The observed association with processed meat was confined to ex-smokers (P for interaction = 0.30); women consuming of ≥ 50 g/day of processed meat had a 2.3-fold (95% CI 1.24-4.12) higher risk of COPD than those consuming < 25 g/day. No similar associations were observed among current or never smokers. In this prospective cohort of women with moderate red meat consumption, long-term processed red meat consumption was associated with an increased risk of COPD particularly among ex-smokers.

  4. Meat consumption and mortality--results from the European Prospective Investigation into Cancer and Nutrition.

    PubMed

    Rohrmann, Sabine; Overvad, Kim; Bueno-de-Mesquita, H Bas; Jakobsen, Marianne U; Egeberg, Rikke; Tjønneland, Anne; Nailler, Laura; Boutron-Ruault, Marie-Christine; Clavel-Chapelon, Françoise; Krogh, Vittorio; Palli, Domenico; Panico, Salvatore; Tumino, Rosario; Ricceri, Fulvio; Bergmann, Manuela M; Boeing, Heiner; Li, Kuanrong; Kaaks, Rudolf; Khaw, Kay-Tee; Wareham, Nicholas J; Crowe, Francesca L; Key, Timothy J; Naska, Androniki; Trichopoulou, Antonia; Trichopoulos, Dimitirios; Leenders, Max; Peeters, Petra H M; Engeset, Dagrun; Parr, Christine L; Skeie, Guri; Jakszyn, Paula; Sánchez, María-José; Huerta, José M; Redondo, M Luisa; Barricarte, Aurelio; Amiano, Pilar; Drake, Isabel; Sonestedt, Emily; Hallmans, Göran; Johansson, Ingegerd; Fedirko, Veronika; Romieux, Isabelle; Ferrari, Pietro; Norat, Teresa; Vergnaud, Anne C; Riboli, Elio; Linseisen, Jakob

    2013-03-07

    Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer.

  5. Meat consumption and mortality - results from the European Prospective Investigation into Cancer and Nutrition

    PubMed Central

    2013-01-01

    Background Recently, some US cohorts have shown a moderate association between red and processed meat consumption and mortality supporting the results of previous studies among vegetarians. The aim of this study was to examine the association of red meat, processed meat, and poultry consumption with the risk of early death in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods Included in the analysis were 448,568 men and women without prevalent cancer, stroke, or myocardial infarction, and with complete information on diet, smoking, physical activity and body mass index, who were between 35 and 69 years old at baseline. Cox proportional hazards regression was used to examine the association of meat consumption with all-cause and cause-specific mortality. Results As of June 2009, 26,344 deaths were observed. After multivariate adjustment, a high consumption of red meat was related to higher all-cause mortality (hazard ratio (HR) = 1.14, 95% confidence interval (CI) 1.01 to 1.28, 160+ versus 10 to 19.9 g/day), and the association was stronger for processed meat (HR = 1.44, 95% CI 1.24 to 1.66, 160+ versus 10 to 19.9 g/day). After correction for measurement error, higher all-cause mortality remained significant only for processed meat (HR = 1.18, 95% CI 1.11 to 1.25, per 50 g/d). We estimated that 3.3% (95% CI 1.5% to 5.0%) of deaths could be prevented if all participants had a processed meat consumption of less than 20 g/day. Significant associations with processed meat intake were observed for cardiovascular diseases, cancer, and 'other causes of death'. The consumption of poultry was not related to all-cause mortality. Conclusions The results of our analysis support a moderate positive association between processed meat consumption and mortality, in particular due to cardiovascular diseases, but also to cancer. PMID:23497300

  6. Associations of Red and Processed Meat with Survival among Patients with Cancers of the Upper Aerodigestive Tract and Lung

    PubMed Central

    Miles, Fayth L.; Chang, Shen-Chih; Morgenstern, Hal; Tashkin, Donald; Rao, Jian-Yu; Cozen, Wendy; Mack, Thomas; Lu, Qing-Yi; Zhang, Zuo-Feng

    2016-01-01

    The effect of red and processed meats on cancer survival is unclear. We sought to examine the role of total and processed red meat consumption on all-cause mortality among patients with cancers of the upper aerodigestive tract (UADT) and lung, in order to test our hypothesis that red or processed meat was associated with overall mortality in these patients. Using data from a population-based case-control study conducted in Los Angeles County, we conducted a case-only analysis to examine the association of red or processed meat consumption on mortality after 12 years of follow-up, using a diet history questionnaire. Cox regression was used to estimate adjusted hazards ratios (HRs) with 95% confidence intervals (CIs), adjusting for potential confounders. Of 601 UADT cancer cases and 611 lung cancer cases, there were 248 and 406 deaths, respectively, yielding crude mortality rates of 0.07 and 0.12 deaths per year. Comparing the highest with lowest quartile of red meat consumption, the adjusted HR was 1.64 (95% CI: 1.04, 2.57) among UADT cancer cases; for red or processed meat the adjusted HR was 1.76 (95% CI: 1.10, 2.82). A dose-response trend was observed. A weaker association was observed with red meat consumption and overall mortality among lung cancer cases. In conclusion, this case-only analysis demonstrated that increased consumption of red or processed meats was associated with mortality among UADT cancer cases, and weakly associated with mortality among lung cancer cases. PMID:27188908

  7. Associations of red and processed meat with survival among patients with cancers of the upper aerodigestive tract and lung.

    PubMed

    Miles, Fayth L; Chang, Shen-Chih; Morgenstern, Hal; Tashkin, Donald; Rao, Jian-Yu; Cozen, Wendy; Mack, Thomas; Lu, Qing-Yi; Zhang, Zuo-Feng

    2016-06-01

    The effect of red and processed meats on cancer survival is unclear. We sought to examine the role of total and processed red meat consumption on all-cause mortality among patients with cancers of the upper aerodigestive tract (UADT) and lung, in order to test our hypothesis that red or processed meat was associated with overall mortality in these patients. Using data from a population-based case-control study conducted in Los Angeles County, we conducted a case-only analysis to examine the association of red or processed meat consumption on mortality after 12 years of follow-up, using a diet history questionnaire. Cox regression was used to estimate adjusted hazard ratios (HRs) with 95% confidence intervals (CIs), adjusting for potential confounders. Of 601 UADT cancer cases and 611 lung cancer cases, there were 248 and 406 deaths, respectively, yielding crude mortality rates of 0.07 and 0.12 deaths per year. Comparing the highest with lowest quartile of red meat consumption, the adjusted HR was 1.64 (95% CI, 1.04-2.57) among UADT cancer cases; for red or processed meat, the adjusted HR was 1.76 (95% CI, 1.10-2.82). A dose-response trend was observed. A weaker association was observed with red meat consumption and overall mortality among lung cancer cases. In conclusion, this case-only analysis demonstrated that increased consumption of red or processed meats was associated with mortality among UADT cancer cases and WAS weakly associated with mortality among lung cancer cases. Copyright © 2016 Elsevier Inc. All rights reserved.

  8. Meat consumption in São Paulo-Brazil: trend in the last decade.

    PubMed

    de Carvalho, Aline Martins; César, Chester Luiz Galvão; Fisberg, Regina Mara; Marchioni, Dirce Maria

    2014-01-01

    To characterize trends in meat consumption, and verify the percentage of excessive red and processed meat consumption in the last decade in São Paulo, Brazil. Cross-sectional weighted data from the Health Survey for São Paulo, conducted in São Paulo, Brazil among people aged 12 years and older. Diet was assessed by two 24-hour recalls in each survey. Usual meat consumption was estimated by Multiple Source Method. Wald tests were used to compare means across survey years. Data were collected from adolescents, adults, and elderly using a representative, complex, multistage probability-based survey in 2003 and in 2008 in São Paulo, southeast of Brazil. 2631 Brazilians were studied in 2003 and 1662 in 2008. Daily mean of red and processed meat consumption was 100 g/day in 2003, and 113 g/day in 2008. Excessive red and processed meat consumption was observed in almost 75% of the subjects, especially among adolescents in both surveys. Beef represented the largest proportion of meat consumed, followed by poultry, pork and fish in both surveys. Daily red and processed meat consumption was higher in 2008 than in 2003, and almost the entire population consumed more than what is recommended by World Cancer Research Fund. Public health strategies are needed, in order to reduce red and processed meat consumption to the recommended amounts, for a healthy diet.

  9. PCR-SSCP-based reconstruction of the original fungal flora of heat-processed meat products.

    PubMed

    Dorn-In, Samart; Hölzel, Christina S; Janke, Tobias; Schwaiger, Karin; Balsliemke, Joachim; Bauer, Johann

    2013-03-01

    Food processing of spoiled meat is prohibited by law, since it is a deception and does not comply with food safety aspects. In general, spoilage of meat is mostly caused by bacteria. However, a high contamination level of fungi could be also found in some meat or meat products with certain preserving conditions. In case that unhygienic meat is used to produce heat processed products, the microorganisms will be deactivated by heat, so that they cannot be detected by a standard cultivation method. Therefore, this study aimed to develop and apply a molecular biological method--polymerase chain reaction and single strand conformation polymorphism (PCR-SSCP)--to reconstruct the original fungal flora of heat processed meat. Twenty primer pairs were tested for their specificity for fungal DNA. Since none of them fully complied with all study criteria (such as high specificity and sensitivity for fungal DNA; suitability of the products for PCR-SSCP) in the matrix "meat", we designed a new reverse primer, ITS5.8R. The primer pair ITS1/ITS5.8R amplified DNA from all tested fungal species, but not DNA from meat-producing animals or from ingredients of plant origin (spices). For the final test, 32 DNA bands in acrylamide gel from 15 meat products and 1 soy sauce were sequenced-all originating from fungal species, which were, in other studies, reported to contaminate meat e.g. Alternaria alternata, Aureobasidium pullulans, Candida rugosa, C. tropicalis, C. zeylanoides, Eurotium amstelodami and Pichia membranifaciens, and/or spices such as Botrytis aclada, Guignardia mangiferae, Itersonilia perplexans, Lasiodiplodia theobromae, Lewia infectoria, Neofusicoccum parvum and Pleospora herbarum. This confirms the suitability of PCR-SSCP to specifically detect fungal DNA in heat processed meat products, and thus provides an overview of fungal species contaminating raw material such as meat and spices. Copyright © 2013 Elsevier B.V. All rights reserved.

  10. Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

    PubMed

    Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

    2013-02-01

    Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.

  11. Improving functional value of meat products.

    PubMed

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  12. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

    PubMed

    Micha, Renata; Wallace, Sarah K; Mozaffarian, Dariush

    2010-06-01

    Meat consumption is inconsistently associated with development of coronary heart disease (CHD), stroke, and diabetes mellitus, limiting quantitative recommendations for consumption levels. Effects of meat intake on these different outcomes, as well as of red versus processed meat, may also vary. We performed a systematic review and meta-analysis of evidence for relationships of red (unprocessed), processed, and total meat consumption with incident CHD, stroke, and diabetes mellitus. We searched for any cohort study, case-control study, or randomized trial that assessed these exposures and outcomes in generally healthy adults. Of 1598 identified abstracts, 20 studies met inclusion criteria, including 17 prospective cohorts and 3 case-control studies. All data were abstracted independently in duplicate. Random-effects generalized least squares models for trend estimation were used to derive pooled dose-response estimates. The 20 studies included 1 218 380 individuals and 23 889 CHD, 2280 stroke, and 10 797 diabetes mellitus cases. Red meat intake was not associated with CHD (n=4 studies; relative risk per 100-g serving per day=1.00; 95% confidence interval, 0.81 to 1.23; P for heterogeneity=0.36) or diabetes mellitus (n=5; relative risk=1.16; 95% confidence interval, 0.92 to 1.46; P=0.25). Conversely, processed meat intake was associated with 42% higher risk of CHD (n=5; relative risk per 50-g serving per day=1.42; 95% confidence interval, 1.07 to 1.89; P=0.04) and 19% higher risk of diabetes mellitus (n=7; relative risk=1.19; 95% confidence interval, 1.11 to 1.27; P<0.001). Associations were intermediate for total meat intake. Consumption of red and processed meat were not associated with stroke, but only 3 studies evaluated these relationships. Consumption of processed meats, but not red meats, is associated with higher incidence of CHD and diabetes mellitus. These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations.

  13. Qualitative Assessment for Toxoplasma gondii Exposure Risk Associated with Meat Products in the United States.

    PubMed

    Guo, Miao; Buchanan, Robert L; Dubey, Jitender P; Hill, Dolores E; Lambertini, Elisabetta; Ying, Yuqing; Gamble, H Ray; Jones, Jeffrey L; Pradhan, Abani K

    2015-12-01

    Toxoplasma gondii is a global protozoan parasite capable of infecting most warm-blooded animals. Although healthy adult humans generally have no symptoms, severe illness does occur in certain groups, including congenitally infected fetuses and newborns, immunocompromised individuals including transplant patients. Epidemiological studies have demonstrated that consumption of raw or undercooked meat products is one of the major sources of infection with T. gondii. The goal of this study was to develop a framework to qualitatively estimate the exposure risk to T. gondii from various meat products consumed in the United States. Risk estimates of various meats were analyzed by a farm-to-retail qualitative assessment that included evaluation of farm, abattoir, storage and transportation, meat processing, packaging, and retail modules. It was found that exposure risks associated with meats from free-range chickens, nonconfinement-raised pigs, goats, and lamb are higher than those from confinement-raised pigs, cattle, and caged chickens. For fresh meat products, risk at the retail level was similar to that at the farm level unless meats had been frozen or moisture enhanced. Our results showed that meat processing, such as salting, freezing, commercial hot air drying, long fermentation times, hot smoking, and cooking, are able to reduce T. gondii levels in meat products. whereas nitrite and/or nitrate, spice, low pH, and cold storage have no effect on the viability of T. gondii tissue cysts. Raw-fermented sausage, cured raw meat, meat that is not hot-air dried, and fresh processed meat were associated with higher exposure risks compared with cooked meat and frozen meat. This study provides a reference for meat management control programs to determine critical control points and serves as the foundation for future quantitative risk assessments.

  14. Red meat intake is positively associated with non-fatal acute myocardial infarction in the Costa Rica Heart Study.

    PubMed

    Wang, Dongqing; Campos, Hannia; Baylin, Ana

    2017-08-01

    The adverse effect of red meat consumption on the risk for CVD is a major population health concern, especially in developing Hispanic/Latino countries in which there are clear trends towards increased consumption. This population-based case-control study examined the associations between total, processed and unprocessed red meat intakes and non-fatal acute myocardial infarction (MI) in Costa Rica. The study included 2131 survivors of a first non-fatal acute MI and 2131 controls individually matched by age, sex and area of residence. Dietary intake was assessed with a FFQ. OR were estimated by using conditional logistic regression. Higher intakes of total and processed red meat were associated with increased odds of acute MI. The OR were 1·31 (95 % CI 1·04, 1·65) and 1·29 (95 % CI 1·01, 1·65) for the highest quintiles of total red meat (median: 110·8 g or 1 serving/d) and processed red meat intake (median: 36·1 g or 5 servings/week), respectively. There were increasing trends in the odds of acute MI with higher total (P trend=0·01) and processed (P trend=0·02) red meat intakes. Unprocessed red meat intake was not associated with increased odds of acute MI. Substitutions of 50 g of alternative foods (fish, milk, chicken without skin and chicken without fat) for 50 g of total, processed and unprocessed red meat were associated with lower odds of acute MI. The positive association between red meat intake and acute MI in Costa Rica highlights the importance of reducing red meat consumption in middle-income Hispanic/Latino populations.

  15. 40 CFR 414.90 - Applicability; description of the subcategory of direct discharge point sources that use end-of...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... ORGANIC CHEMICALS, PLASTICS, AND SYNTHETIC FIBERS Direct Discharge Point Sources That Use End-of-Pipe... subcategory of direct discharge point sources that use end-of-pipe biological treatment. 414.90 Section 414.90... that use end-of-pipe biological treatment. The provisions of this subpart are applicable to the process...

  16. Processed meat: the real villain?

    PubMed

    Rohrmann, Sabine; Linseisen, Jakob

    2016-08-01

    Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

  17. Survival and Risk Comparison of Campylobacter jejuni on Various Processed Meat Products

    PubMed Central

    Hong, Soo Hyeon; Kim, Han Sol; Yoon, Ki Sun

    2016-01-01

    The objective of this study was to investigate survival kinetics of Campylobacter jejuni on various processed meat products (dry-cured ham, round ham with/without sodium nitrite, garlic seasoned ham with/without sodium nitrite, and sausage without sodium nitrite). Additionally, a semi-quantitative risk assessment of C. jejuni on various processed meat products was conducted using FDA-iRISK 1.0. Inoculated processed meat products with 6.0 ± 0.5 log CFU/g of C. jejuni were vacuum packed and stored at 4, 10, 17, 24, 30, and 36 °C. Survival curves were fitted to the Weibull model to obtain the delta values of C. jejuni on various processed meat products. The most rapid death of C. jejuni was observed on dry-cured ham, followed by sausage without sodium nitrite. The results of semi-quantitative risk assessment indicate that dry-cured ham represented the lowest risk among all samples. C. jejuni on processed meats presented a greater risk at 4 °C than at 10 °C. The risk of ham was greater than the risk of sausage, regardless of type. Among all samples, the highest risk of C. jejuni was observed in round ham without sodium nitrite. Overall, our data indicates that risk of processed meat products due to C. jejuni is relatively low. PMID:27294947

  18. Chemical Compounds and Extraction Methods of "Maollahm".

    PubMed

    Sadeghpoor, Omid; Dayeni, Manijeh; Razi, Samane

    2016-05-01

    Maollahm or meat juice, a by-product of meat, is a traditional remedy in Persian medicine. This product was used as a nourishment or treatment substance for sick people. According to the ancient Persian medicine, animal meat has more affinity with the human body and the body easily absorbs its nutrition. Therefore, one could resort to maollahm for patients requiring urgent nourishment to boost and strengthen their body. In this work, different ways of preparing maollahm from poultry, goat, cow, and sheep meat are studied. Most of these methods are based on distillation or barbecue before distillation, as prescribed by traditional medicine books. The reactions, chemical processes, and volatile compounds related to different types of cooked meat are also compared with the outcome of recent research studies. The difference between various types of meat is related to their compounds. Different cooking processes such as barbecuing, roasting, cooking, and boiling have an effect on the taste, smell and the chemical constituents of maollahm. Additionally, the type of meat, animal feed, as well as using or removing the fat during the cooking process, have an effect on the produced volatile compounds. Cooking process and the type of meat have a direct effect on the compounds of maollahm. Possible reactions in the preparation process of maollahm are investigated and presented according to the new research studies.

  19. Explaining nutritional habits and behaviors of low socioeconomic status women in Sanandaj: a qualitative content analysis.

    PubMed

    Abdi, Nasrin; Sadeghi, Roya; Zamani-Alavijeh, Fereshteh; Taghdisi, Mohammad Hossein; Shojaeezadeh, Davoud

    2016-01-01

    Health and behavior are closely related subjects because disease is typically rooted in individuals' unhealthy behaviors and habits. This study aims to identify women's nutritional habits and behaviors in order to design interventions to promote nutritional literacy. This qualitative research is part of a mixed method (quantitative-qualitative) study, conducted based on content analysis. Data were collected using semistructured interviews, group discussions, and in-depth interviews with married women, aged 18-50 years, who were referred to four health care centers in Sanandaj in 2013-2014. Nutritional habits and behaviors of participants were classified into two categories: representation of nutritional behavior based on consumption pattern and representation of nutritional behavior based on consumption method. For the former, eight consumption pattern subcategories were formed: meat, dairy, fast food, local foods, fruits and vegetables, soft drinks, and oils. The latter (representation of nutritional behavior based on consumption method), included two subcategories: consumption method in line with health and consumption method inconsistent with health. Results of this qualitative study provide a solid foundation for development and designing interventions to nutritional literacy promotion based on needs. The designed intervention to healthy nutritional behavior should be based on empowering women and providing facilitator factors of a healthy diet. While designing this study, with a holistic perspective, individual and social aspects of a healthy diet should be taken into account.

  20. Meat Consumption and Risk of Developing Type 2 Diabetes in the SUN Project: A Highly Educated Middle-Class Population.

    PubMed

    Mari-Sanchis, A; Gea, A; Basterra-Gortari, F J; Martinez-Gonzalez, M A; Beunza, J J; Bes-Rastrollo, M

    2016-01-01

    Meat consumption has been consistently associated with the risk of diabetes in different populations. The aim of our study was to investigate the incidence of type 2 diabetes according to baseline total meat consumption in a longitudinal assessment of a middle-aged Mediterranean population. We followed 18,527 participants (mean age: 38 years, 61% women) in the SUN Project, an open-enrolment cohort of a highly educated population of middle-class Spanish graduate students. All participants were initially free of diabetes. Diet was assessed at baseline using a semi-quantitative food frequency questionnaire of 136-items previously validated. Incident diabetes was defined according to the American Diabetes Association's criteria. We identified 146 incident cases of diabetes after a maximum of 14 years of follow-up period (mean: 8.7 years). In the fully adjusted model, the consumption of ≥3 servings/day of all types of meat was significantly associated with a higher risk of diabetes (HR: 1.85; 95% CI: 1.03-3.31; p for trend = 0.031) in comparison with the reference category (<2 servings/day). When we separated processed from non-processed meat, we observed a non-significant higher risk associated with greater consumption of processed meat and a non-significant lower risk associated with non-processed meat consumption (p for trend = 0.123 and 0.487, respectively). No significant difference was found between the two types of meat (p = 0.594). Our results suggest that meat consumption, especially processed meat, was associated with a higher risk of developing diabetes in our young Mediterranean cohort.

  1. Unraveling the chemical identity of meat pigments.

    PubMed

    Pegg, R B; Shahidi, F

    1997-10-01

    This review examines the chemistry of nitrite curing of meat and meat products as it relates to the development of cured meat color and provides a detailed account of how nitrite-free processed meats could be prepared using the preformed cooked cured-meat pigment (CCMP). Thus, a chemical description of meat color, both raw and cooked, and characterization of nitrosylheme pigments follows. Based on electron paramagnetic resonance (EPR), visible and infrared spectroscopic studies, evidence has been provided to support the hypothesis that the chemical structure of the preformed CCMP is identical to that of the pigment prepared in situ after thermal processing of nitrite-cured meat and is in fact a mononitrosylheme complex. An appendix, which describes the basic principles of EPR spectroscopy used in the context of this review, is attached.

  2. Toxicological issues associated with production and processing of meat.

    PubMed

    Püssa, Tõnu

    2013-12-01

    Meat is a very complex and continuously changing ex vivo system of various high- and low-molecular substances that can be used for satisfying needs of the human organism for metabolic energy, building material and fulfilling of the other vital functions. A great majority of these substances are useful and safe for the consumer. Yet, meat and meat products may always contain substances exerting detrimental effects to the consumer's organism. The present paper is a literature review of the most important potentially toxic substances found in meat and meat products; their classification, ways of getting into the meat or formation during meat processing, undesirable physiological outcomes and biochemical mechanisms of their toxic effects, and methods for reduction of these responses. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Processed and unprocessed red meat consumption and incident type 2 diabetes among French women.

    PubMed

    Lajous, Martin; Tondeur, Laura; Fagherazzi, Guy; de Lauzon-Guillain, Blandine; Boutron-Ruaualt, Marie-Christine; Clavel-Chapelon, Françoise

    2012-01-01

    To evaluate the relation of processed and unprocessed red meat and incident type 2 diabetes. We conducted a prospective study among 66,118 disease-free French women with dietary information from a validated questionnaire. Between 1993 and 2007, we identified 1,369 cases of incident diabetes. Multivariate analyses were adjusted for age, education, region, smoking, BMI, hypertension, hypercholesterolemia, physical activity, parental history of diabetes, menopause, hormone replacement therapy, alcohol, calories, n-3 fatty acids, carbohydrates, coffee, fiber, and fruits and vegetables. Comparing the highest category of processed meat intake, ≥5 servings/week (median, 48 g/day), to the lowest, <1 serving/week (median, 5 g/day), processed meat was significantly associated with incident diabetes (hazard ratio 1.30 [95% CI 1.07-1.59], P trend = 0.0007; for 1 serving/day, 1.29 [1.14-1.45]). Unprocessed red meat was not associated with diabetes. In this large prospective cohort of French women, a direct association was observed only for processed red meat and type 2 diabetes.

  4. Identification of fraud (with pig stuffs) in chicken-processed meat through information of mitochondrial cytochrome b.

    PubMed

    Yacoub, Haitham A; Sadek, Mahmoud A

    2017-11-01

    This study was conducted to find out the fraud in chicken-processed meat ingredients to protect consumers from commercial adulteration and authentication through a reliable way: direct amplification of conserved segment of cytochrome b gene of mitochondrial DNA, in addition, using species-specific primer assay for a certain cytochrome b. The results reported that chicken-processed meats were identified as a chicken meat based on amplification of conserved cytochrome b gene of mtDNA, while different fragments sizes were produced after the application of species-specific primer as follows: 227, 157, 274, 331, 389 and 439 bp for raw meat of chicken, goat, cattle, sheep, pig and horse, respectively. The results revealed that all chicken meat products are produced with 227 bp in size. While, an adulteration with pork stuffs was observed in some of the chicken meat products using a species-specific primer of cytochrome b gene, namely, chicken luncheon and chicken burger. This study represents a reliable technique that could be used to provide a promising solution for identifying the commercial adulteration and substitutions in processed meat in retail markets.

  5. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    PubMed

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study.

    PubMed

    Ferrucci, Leah M; Sinha, Rashmi; Ward, Mary H; Graubard, Barry I; Hollenbeck, Albert R; Kilfoy, Briseis A; Schatzkin, Arthur; Michaud, Dominique S; Cross, Amanda J

    2010-09-15

    Meat could be involved in bladder carcinogenesis via multiple potentially carcinogenic meat-related compounds related to cooking and processing, including nitrate, nitrite, heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs). The authors comprehensively investigated the association between meat and meat components and bladder cancer. During 7 years of follow-up, 854 transitional cell bladder-cancer cases were identified among 300,933 men and women who had completed a validated food-frequency questionnaire in the large prospective NIH-AARP Diet and Health Study. The authors estimated intake of nitrate and nitrite from processed meat and HCAs and PAHs from cooked meat by using quantitative databases of measured values. Total dietary nitrate and nitrite were calculated based on literature values. The hazard ratios (HR) and 95% confidence intervals (CI) for red meat (HR for fifth quintile compared with first quintile, 1.22; 95% CI, 0.96-1.54; P(trend) = .07) and the HCA 2-amino-1 methyl-6-phenylimidazo(4,5-b)pyridine (PhIP) (HR, 1.19; 95% CI, 0.95-1.48; P(trend) = .06) conferred a borderline statistically significant increased risk of bladder cancer. Positive associations were observed in the top quintile for total dietary nitrite (HR, 1.28; 95% CI, 1.02-1.61; P(trend) = .06) and nitrate plus nitrite intake from processed meat (HR, 1.29; 95% CI, 1.00-1.67; P(trend) = .11). These findings provided modest support for an increased risk of bladder cancer with total dietary nitrite and nitrate plus nitrite from processed meat. Results also suggested a positive association between red meat and PhIP and bladder carcinogenesis. © 2010 American Cancer Society.

  7. Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study

    PubMed Central

    Ferrucci, Leah M.; Sinha, Rashmi; Ward, Mary H.; Graubard, Barry I.; Hollenbeck, Albert R.; Kilfoy, Briseis A.; Schatzkin, Arthur; Michaud, Dominique S.; Cross, Amanda J.

    2010-01-01

    Background Meat could be involved in bladder carcinogenesis via multiple potentially carcinogenic meat-related compounds related to cooking and processing, including nitrate, nitrite, heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons. We comprehensively investigated the association between meat and meat components and bladder cancer. Methods During 7 years of follow-up, 854 transitional cell bladder cancer cases were identified among 300,933 men and women who completed a validated food frequency questionnaire in the large prospective NIH-AARP Diet and Health Study. We estimated intake of nitrate and nitrite from processed meat and HCAs and PAHs from cooked meat using quantitative databases of measured values. We calculated total dietary nitrate and nitrite based on literature values. Results The hazard ratios (HR) and 95% confidence intervals (CI) for red meat (HR for fifth compared to first quintile=1.22, 95% CI=0.96–1.54, p-trend=0.07) and the HCA 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (HR=1.19, 95% CI=0.95–1.48, p-trend=0.06) conferred a borderline statistically significant increased risk of bladder cancer. We observed positive associations in the top quintile for total dietary nitrite (HR=1.28, 95% CI=1.02–1.61, p-trend= 0.06) and nitrate plus nitrite intake from processed meat (HR=1.29 95% CI=1.00–1.67, p-trend= 0.11). Conclusions These findings provide modest support for a role for total dietary nitrite and nitrate plus nitrite from processed meat in bladder cancer. Our results also suggest a positive association between red meat and PhIP and bladder carcinogenesis. PMID:20681011

  8. Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort.

    PubMed

    Struijk, Ellen A; Banegas, José R; Rodríguez-Artalejo, Fernando; Lopez-Garcia, Esther

    2018-04-05

    Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and trans fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults. Data were collected for 2982 participants in the Seniors-ENRICA cohort, who were aged ≥60 years and free of physical function impairment. In 2008-2010, their habitual diet was assessed through a validated computer-assisted face-to-face diet history. Study participants were followed up through 2015 to assess self-reported incident impairment in agility, mobility, and performance-based lower-extremity function. Over a median follow-up of 5.2 years, we identified 625 participants with impaired agility, 455 with impaired mobility, and 446 with impaired lower-extremity function. After adjustment for potential confounders, processed meat intake was associated with a higher risk of impaired agility (hazard ratio [HR] for highest vs. lowest tertile: 1.33; 95% confidence interval [CI]: 1.08-1.64; p trend = 0.01) and of impaired lower-extremity function (HR for highest vs. lowest tertile: 1.31; 95% CI: 1.02-1.68; p trend = 0.04). No significant associations were found for red meat and poultry. Replacing one serving per day of processed meat with one serving per day of red meat, poultry, or with other important protein sources (fish, legumes, dairy, and nuts) was associated with lower risk of impaired agility and lower-extremity function. A higher consumption of processed meat was associated with a higher risk of impairment in agility and lower-extremity function. Replacing processed meat by other protein sources may slow the decline in physical functioning in older adults.

  9. A qualitative assessment of Toxoplasma gondii risk in ready-to-eat smallgoods processing.

    PubMed

    Mie, Tanya; Pointon, Andrew M; Hamilton, David R; Kiermeier, Andreas

    2008-07-01

    Toxoplasma gondii is one of the most common parasitic infections of humans and other warm-blooded animals. In most adults, it does not cause serious illness, but severe disease may result from infection in fetuses and immunocompromised people. Consumption of raw or undercooked meats has consistently been identified as an important source of exposure to T. gondii. Several studies indicate the potential failure to inactivate T. gondii in the processes of cured meat products, This article presents a qualitative risk-based assessment of the processing of ready-to-eat smallgoods, which include cooked or uncooked fermented meat, pâté, dried meat, slow cured meat, luncheon meat, and cooked muscle meat including ham and roast beef. The raw meat ingredients are rated with respect to their likelihood of containing T. gondii cysts and an adjustment is made based on whether all the meat from a particular source is frozen. Next, the effectiveness of common processing steps to inactivate T. gondii cysts is assessed, including addition of spices, nitrates, nitrites and salt, use of fermentation, smoking and heat treatment, and the time and temperature during maturation. It is concluded that processing steps that may be effective in the inactivation of T. gondii cysts include freezing, heat treatment, and cooking, and the interaction between salt concentration, maturation time, and temperature. The assessment is illustrated using a Microsoft Excel-based software tool that was developed to facilitate the easy assessment of four hypothetical smallgoods products.

  10. Processing, quality and safety of irradiation - and high pressure processed meat and seafood products

    USDA-ARS?s Scientific Manuscript database

    In the past two decades, worldwide demands for meat and seafood products have increased dramatically due to the improved economical condition in many countries. To meet the demand, the producers have increased the production of meat and seafood products as well as applied new processing techniques t...

  11. Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

    PubMed

    Jayasena, Dinesh D; Jung, Samooel; Kim, Hyun Joo; Yong, Hae In; Nam, Ki Chang; Jo, Cheorun

    2015-08-01

    The effects of bird age and the cooking process on the levels of several taste-active compounds, including inosine 5'-monophosphate (IMP), glutamic acid, cysteine, reducing sugars, as well as oleic, linoleic, arachidonic, and docosahexaenoic acids (DHA), in the breast and leg meats from a certified meat-type commercial Korean native chicken (KNC) strain (Woorimatdag) were investigated. KNC cocks were raised under similar standard conditions at a commercial chicken farm, and breast and leg meats from birds of various ages (10, 11, 12, 13, and 14 wk; 10 birds/age group) were obtained. After raw and cooked meat samples were prepared, they were analyzed for the aforementioned taste-active compounds. Compared to the leg meat, KNC breast meat had higher levels of IMP, arachidonic acid, and DHA, but lower levels of the other taste-active compounds (P < 0.05). KNC meat lost significant amounts of all the taste-active compounds, excluding oleic and linoleic acids, during the cooking process (P < 0.05). However, bird age only had a minor effect on the levels of these taste-active compounds. The results of this study provide useful information regarding the levels of taste-active compounds in KNC meat from birds of different ages, and their fate during the cooking process. This information could be useful for selection and breeding programs, and for popularizing native chicken meat. © 2015 Poultry Science Association Inc.

  12. Meat Consumption and Risk of Metabolic Syndrome: Results from the Korean Population and a Meta-Analysis of Observational Studies

    PubMed Central

    Kim, Youngyo; Je, Youjin

    2018-01-01

    Many studies have reported harmful effects of red meat or processed meat on chronic diseases including cancer and diabetes, but epidemiological evidence for metabolic syndrome is limited and remains controversial. Therefore, we performed a meta-analysis of observational studies to assess the association between various meat consumption and risk of metabolic syndrome. The PubMed and ISI Web of Science databases were searched through June 2017, and further included unpublished results from Korea National Health and Nutrition Examination Survey 2012–2015, including 8387 Korean adults. Sixteen studies were suitable for meta-analysis, which included 19,579 cases among 76,111 participants. We used a random-effects model to calculate the pooled relative risks (RR) and 95% confidence intervals (CI). The pooled RR for metabolic syndrome of the highest versus lowest category of meat intake was 1.14 (95% CI: 1.05, 1.23) for total meat, 1.33 (95% CI: 1.01, 1.74) for red meat, 1.35 (95% CI: 1.18, 1.54) for processed meat, and 0.86 (95% CI: 0.76, 0.97) for white meat. All of these associations did not differ significantly by study design and adjustment factors. Our findings indicated that total, red, and processed meat intake is positively associated with metabolic syndrome, and white meat intake is inversely associated with metabolic syndrome. PMID:29565803

  13. Red Meat, Dietary Heme Iron, and Risk of Type 2 Diabetes: The Involvement of Advanced Lipoxidation Endproducts12

    PubMed Central

    White, Desley L.; Collinson, Avril

    2013-01-01

    There is growing evidence of disordered iron homeostasis in the diabetic condition, with links proposed between dietary iron intakes and both the risk of disease and the risk of complications of advanced disease. In the United States, Britain, and Canada, the largest dietary contributors of iron are cereals and cereal products and meat and meat products. This review discusses the findings of cohort studies and meta-analyses of heme iron and red meat intakes and the risk of type 2 diabetes. These suggest that processed red meat is associated with increased risk, with high intakes of red meat possibly also associated with a small increased risk. Historically, humans have relied on large quantities of heme iron and red meat in their diets, and therefore it is paradoxical that iron from meat sources should be associated with the risk of type 2 diabetes. A reason for this association may be drawn from studies of dietary advanced glycation and lipoxidation endproducts present in processed food and the mechanisms by which insulin output by pancreatic islet cells might be influenced by the protein modifications present in processed red meat. PMID:23858089

  14. Development and validation of Neonatal Satisfaction Survey--NSS-13.

    PubMed

    Hagen, Inger H; Vadset, Tove B; Barstad, Johan; Svindseth, Marit F

    2015-06-01

    The purpose of this study was to develop and validate a survey to investigate parents' satisfaction with neonatal wards in a population of parents of children with a gestation age of ≥24 weeks to 3 months after full-term birth. We explored the literature and conducted three focus groups: two with expert health personnel and one with parents. We tested the survey in a parent population (N = 105) and report the different stages in the validation process along with the full survey, the Neonatal Satisfaction Survey - 13 categories (NSS-13). We found 13 subcategories in the Neonatal Satisfaction Survey. The subcategories measure parents' satisfaction with neonatal units based on staff, admission, nurses, anxiety, siblings (parents' perceptions of caring for the siblings of the newborn), information, timeout, doctors, facilities, nutrition, preparation for discharge, trust and visitors. Each subcategory showed acceptable internal consistency. The full version of the Neonatal Satisfaction Survey presents 69 items, and each subcategory contains two to eleven items. The Neonatal Satisfaction Survey seems suitable to measure parents' satisfaction with neonatal units and can be used in full, but it can also measure subcategories. Parents' satisfaction with neonatal units can be used to improve the quality in such wards. We consider this study as the first in a series to validate the NSS-13. The full survey with subcategories is presented in this paper. © 2014 Nordic College of Caring Science.

  15. Association between red and processed meat consumption and chronic diseases: the confounding role of other dietary factors.

    PubMed

    Fogelholm, M; Kanerva, N; Männistö, S

    2015-09-01

    High consumption of meat has been linked with the risk for obesity and chronic diseases. This could partly be explained by the association between meat and lower-quality diet. We studied whether high intake of red and processed meat was associated with lower-quality dietary habits, assessed against selected nutrients, other food groups and total diet. Moreover, we studied whether meat consumption was associated with obesity, after adjustment for all identified associations between meat and food consumption. The nationally representative cross-sectional study population consisted of 2190 Finnish men and 2530 women, aged 25-74 years. Food consumption over the previous 12 months was assessed using a validated 131-item Food Frequency Questionnaire. Associations between nutrients, foods, a modified Baltic Sea Diet Score and meat consumption (quintile classification) were analysed using linear regression. The models were adjusted for age and energy intake and additionally for education, physical activity and smoking. High consumption of red and processed meat was inversely associated with fruits, whole grain and nuts, and positively with potatoes, oil and coffee in both sexes. Results separately for the two types of meat were essentially similar. In a linear regression analysis, high consumption of meat was positively associated with body mass index in both men and women, even when using a model adjusted for all foods with a significant association with meat consumption in both sexes identified in this study. The association between meat consumption and a lower-quality diet may complicate studies on meat and health.

  16. Comparison of quality attributes of buffalo meat curry at different storage temperature.

    PubMed

    Kandeepan, Gurunathan; Anjaneyulu, Anne Seet Ram; Kondaiah, Napa; Mendiratta, Sanjod Kumar

    2011-01-01

    The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.

  17. Review of the association between meat consumption and risk of colorectal cancer.

    PubMed

    Kim, Eunjung; Coelho, Desire; Blachier, François

    2013-12-01

    The incidence of colorectal cancer (CRC) is rapidly increasing in developing countries, especially among populations that are adopting Western-style diets. Several, but not all, epidemiological and experimental studies suggest that a high intake of meat, especially red and processed meat, is associated with increased CRC risk. Potential reasons for the association between high red and processed meat intake and CRC risk include the content of the meat (e.g. protein, heme) and compounds generated by the cooking process (e.g. N-nitroso compounds, heterocyclic amines). These factors can affect the large intestine mucosa with genotoxicity and metabolic disturbances. Increased bacterial fermentation (putrefaction) of undigested protein and production of bacterial metabolites derived from amino acids may affect colon epithelial homeostasis and renewal. This correlates with the fact that most colonic cancers are detected in the distal colon and rectum where protein fermentation actively occurs. However, there are still large controversies on the relationship between red meat consumption and CRC risk. Therefore, the purpose of this review is to enhance the current understanding on the association between high red and processed meat intakes with CRC risk. A principal focus of this review will be to discuss the meat-related components, such as proteins in the meat, heme, N-nitroso compounds, and heterocyclic amines, and the effects they have upon the large intestine mucosa and the intestinal gut microbiota. © 2013 Elsevier Inc. All rights reserved.

  18. Effect of number and washing solutions on functional properties of surimi-like material from duck meat.

    PubMed

    Ramadhan, Kurnia; Huda, Nurul; Ahmad, Ruzita

    2014-02-01

    Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

  19. Red and processed meat consumption and risk of glioma in adults: A systematic review and meta-analysis of observational studies

    PubMed Central

    Saneei, Parvane; Willett, Walter; Esmaillzadeh, Ahmad

    2015-01-01

    Background: These findings from several observational studies, investigated the association between red meat consumption and gliomas, were inconsistent. We conducted a systematic review and meta-analysis of observational studies to summarize available date on the relation between meat intake and risk of glioma. Materials and Methods: A systematic literature search of relevant reports published until May 2014 of the PubMed/Medline, ISI Web of Knowledge, Excerpta Medica database, Ovid database, Google Scholar, and Scopus databases was conducted. From 723 articles yielded in the preliminary literature search, data from eighteen publications (14 case-control, three cohort, and one nested case-control study) on unprocessed red meat, processed meat, and/or total red meat consumption in relation to glioma in adults were included in the analysis. Quality assessment of studies was performed. Random effects model was used to conduct the meta-analysis. Results: We found a positive significant association between unprocessed red meat intake and risk of glioma (relative risk [RR] = 1.30; 95% confidence interval [CI]: 1.08-1.58) after excluding three studies with uncertain type of brain cancer. This analysis included only one cohort study which revealed no relation between unprocessed red meat intake and glioma (RR = 1.75; 95% CI: 0.35-8.77). Consumption of processed meats was not related to increased risk of glioma in population-based case-control studies (RR = 1.26; 95% CI: 1.05-1.51) and reduced risk in hospital-based case-controls (RR = 0.79; 95% CI: 0.65-0.97). No significant association was seen between processed red meat intake and risk of glioma in cohort studies (RR: 1.08; 95% CI: 0.84-1.37). Total red meat consumption was not associated with risk of adult glioma in case-control or cohort studies. Conclusion: In this meta-analysis of 18 observational studies, we found a modest positive association between unprocessed red meat intake and risk of gliomas based almost entirely on case-control studies. Processed red meat was overall not associated with risk of gliomas in case-control or cohort studies. PMID:26600837

  20. Processed red meat contribution to dietary patterns and the associated cardio-metabolic outcomes.

    PubMed

    Lenighan, Yvonne M; Nugent, Anne P; Li, Kaifeng F; Brennan, Lorraine; Walton, Janette; Flynn, Albert; Roche, Helen M; McNulty, Breige A

    2017-08-01

    Evidence suggests that processed red meat consumption is a risk factor for CVD and type 2 diabetes (T2D). This analysis investigates the association between dietary patterns, their processed red meat contributions, and association with blood biomarkers of CVD and T2D, in 786 Irish adults (18-90 years) using cross-sectional data from a 2011 national food consumption survey. All meat-containing foods consumed were assigned to four food groups (n 502) on the basis of whether they contained red or white meat and whether they were processed or unprocessed. The remaining foods (n 2050) were assigned to twenty-nine food groups. Two-step and k-means cluster analyses were applied to derive dietary patterns. Nutrient intakes, plasma fatty acids and biomarkers of CVD and T2D were assessed. A total of four dietary patterns were derived. In comparison with the pattern with lower contributions from processed red meat, the dietary pattern with greater processed red meat intakes presented a poorer Alternate Healthy Eating Index (21·2 (sd 7·7)), a greater proportion of smokers (29 %) and lower plasma EPA (1·34 (sd 0·72) %) and DHA (2·21 (sd 0·84) %) levels (P<0·001). There were no differences in classical biomarkers of CVD and T2D, including serum cholesterol and insulin, across dietary patterns. This suggests that the consideration of processed red meat consumption as a risk factor for CVD and T2D may need to be re-assessed.

  1. 40 CFR 180.506 - Cyclanilide; tolerances for residues.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... commodities and processed feed: Commodity Parts Per Million Cattle, fat 0.10 Cattle, meat 0.02 Cattle, meat... Goat, fat 0.10 Goat, meat 0.02 Goat, meat byproducts, except kidney 0.20 Goat, kidney 2.0 Horse, fat 0.10 Horse, meat 0.02 Horse, meat byproducts, except kidney 0.20 Horse, kidney 2.0 Hog, fat 0.10 Hog...

  2. 40 CFR 180.506 - Cyclanilide; tolerances for residues.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... commodities and processed feed: Commodity Parts Per Million Cattle, fat 0.10 Cattle, meat 0.02 Cattle, meat... Goat, fat 0.10 Goat, meat 0.02 Goat, meat byproducts, except kidney 0.20 Goat, kidney 2.0 Horse, fat 0.10 Horse, meat 0.02 Horse, meat byproducts, except kidney 0.20 Horse, kidney 2.0 Hog, fat 0.10 Hog...

  3. 40 CFR 180.506 - Cyclanilide; tolerances for residues.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... commodities and processed feed: Commodity Parts Per Million Cattle, fat 0.10 Cattle, meat 0.02 Cattle, meat... Goat, fat 0.10 Goat, meat 0.02 Goat, meat byproducts, except kidney 0.20 Goat, kidney 2.0 Horse, fat 0.10 Horse, meat 0.02 Horse, meat byproducts, except kidney 0.20 Horse, kidney 2.0 Hog, fat 0.10 Hog...

  4. Meats and Meat Cookery.

    ERIC Educational Resources Information Center

    Marine Corps Inst., Washington, DC.

    Developed as part of the Marine Corps Institute (MCI) correspondence training program, this course on meats and meat cookery is designed to help the Marine cook to identify, handle, process, and serve meats, poultry, fish, and shellfish. Introductory materials include specific information for MCI students and a study guide (guidelines to complete…

  5. Red and Processed Meat Intake Is Associated with Higher Gastric Cancer Risk: A Meta-Analysis of Epidemiological Observational Studies

    PubMed Central

    Zhang, Chi; Zhu, Chen; Tao, Guangzhou; Zhao, Lianjun; Tang, Shaowen; Shu, Zheng; Cai, Jing; Dai, Shengbin; Qin, Qin; Xu, Liping; Cheng, Hongyan; Sun, Xinchen

    2013-01-01

    Background Red and processed meat was concluded as a limited-suggestive risk factor of gastric cancer by the World Cancer Research Fund. However, recent epidemiological studies have yielded inconclusive results. Methods We searched Medline, EMBASE, and the Cochrane Library from their inception to April 2013 for both cohort and case-control studies which assessed the association between red and/or processed meat intake and gastric cancer risk. Study-specific relative risk estimates were polled by random-effect or fixed-effect models. Results Twelve cohort and thirty case-control studies were included in the meta-analysis. Significant associations were found between both red (RR: 1.45, 95% CI: 1.22–1.73) and processed (RR: 1.45, 95% CI: 1.26–1.65) meat intake and gastric cancer risk generally. Positive findings were also existed in the items of beef (RR: 1.28, 95% CI: 1.04–1.57), bacon (RR: 1.37, 95% CI: 1.17–1.61), ham (RR: 1.44, 95% CI: 1.00–2.06), and sausage (RR: 1.33, 95% CI: 1.16–1.52). When conducted by study design, the association was significant in case-control studies (RR: 1.63, 95% CI: 1.33–1.99) but not in cohort studies (RR: 1.02, 95% CI: 0.90–1.17) for red meat. Increased relative risks were seen in high-quality, adenocarcinoma, cardia and European-population studies for red meat. And most subgroup analysis confirmed the significant association between processed meat intake and gastric cancer risk. Conclusions Our findings indicate that consumption of red and/or processed meat contributes to increased gastric cancer risk. However, further investigation is needed to confirm the association, especially for red meat. PMID:23967140

  6. Intake of red and processed meat and risk of renal cell carcinoma: a meta-analysis of observational studies

    PubMed Central

    Zhang, Shaojing; Wang, Qingwei; He, Juanjuan

    2017-01-01

    Background Findings on the association between intake of red and processed meat with renal cell carcinoma (RCC) risk are mixed. We conducted a meta-analysis to investigate this association. Materials and Methods Eligible studies up to August 31, 2016, were identified and retrieved by searching the MEDLINE and Embase databases along with manual review of the reference lists from the retrieved studies. The quality of the included studies was evaluated using the Newcastle-Ottawa Quality Assessment Scale. The summary relative risk (SRR) and corresponding 95% confidence interval (CI) were calculated using a random-effects model. Results Twenty-three publications were included in this meta-analysis: four cohort studies, one pooled study, and 18 case-control studies. The SRR (95% CI) for the highest vs. lowest intake of red meat was 1.36 (1.16–1.58, Pheterogeneity < 0.001); that for processed meat was 1.13 (95% CI, 1.03–1.24, Pheterogeneity = 0.014). Linear dose-response analysis yielded similar results, i.e., the SRR for per 100 g/day increment of red meat and per 50 g/day increment of processed meat was 1.21 (95% CI, 1.08–1.36) and 1.16 (95% CI, 0.99–1.36), respectively. A non-linear association was observed only for red meat (Pnonlinearity = 0.002), and not for processed meat (Pnonlinearity = 0.231). Statistically significant positive associations were observed for intake of beef, salami/ham/bacon/sausage, and hamburger. Conclusions This meta-analysis indicates a significant positive association between red and processed meat intake and RCC risk. PMID:29100437

  7. Authentication of processed meat products by peptidomic analysis using rapid ambient mass spectrometry.

    PubMed

    Montowska, Magdalena; Alexander, Morgan R; Tucker, Gregory A; Barrett, David A

    2015-11-15

    We present the application of a novel ambient LESA-MS method for the authentication of processed meat products. A set of 25 species and protein-specific heat stable peptide markers has been detected in processed samples manufactured from beef, pork, horse, chicken and turkey meat. We demonstrate that several peptides derived from myofibrillar and sarcoplasmic proteins are sufficiently resistant to processing to serve as specific markers of processed products. The LESA-MS technique required minimal sample preparation without fractionation and enabled the unambiguous and simultaneous identification of skeletal muscle proteins and peptides as well as other components of animal origin, including the milk protein such as casein alpha-S1, in whole meat product digests. We have identified, for the first time, six fast type II and five slow/cardiac type I MHC peptide markers in various processed meat products. The study demonstrates that complex mixtures of processed proteins/peptides can be examined effectively using this approach. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.

    PubMed

    Hemeryck, Lieselot Y; Van Hecke, Thomas; Vossen, Els; De Smet, Stefaan; Vanhaecke, Lynn

    2017-09-01

    Digestion of red and processed meat has been linked to the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs) in the gut. In this study, rats were fed a meat based diet to compare the possible genotoxic effects of red vs. white meat, and the interfering role of dietary fat. To this purpose, liver, duodenum and colon DNA adductomes were analyzed with UHPLC-HRMS. The results demonstrate that the consumed meat type alters the DNA adductome; the levels of 22 different DNA adduct types significantly increased upon the consumption of beef (compared to chicken) and/or lard supplemented beef or chicken. Furthermore, the chemical constitution of the retrieved DNA adducts hint at a direct link with an increase in NOCs and LPOs upon red (and processed) meat digestion, supporting the current hypotheses on the causal link between red and processed meat consumption and the development of colorectal cancer. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Red and processed meat intake and risk of colorectal adenomas: a meta-analysis of observational studies.

    PubMed

    Xu, Xiaodong; Yu, Enda; Gao, Xianhua; Song, Ning; Liu, Lianjie; Wei, Xubiao; Zhang, Wei; Fu, Chuangang

    2013-01-15

    Inconsistent results regarding the association between red and processed meat intake and the risk of colorectal adenoma (CRA), the precursor of colorectal cancer (CRC), have been reported. To provide a quantitative assessment of this association, we summarized the evidence from observational studies. Relevant studies were identified in MEDLINE and EMBASE until December 31, 2011. Summary relative risks (SRRs) with 95% confidence intervals (CIs) were pooled with a random-effects model. Between-study heterogeneity was assessed using the Cochran's Q and I(2) statistics. A total of 21 studies (16 case-control studies and five cohort/nested case-control studies) were included in this meta-analysis. The SRRs of CRA were 1.36 (95% CI = 1.17-1.58) for every 100 g/day increase in red meat intake, and 1.24 (95% CI = 1.12-1.36) for the highest versus the lowest level of red meat intake. Nonlinear dose-response meta-analysis indicated that CRA risk increased approximately linearly with increasing intake of red meat up to ~ 90 g/day, where the curve reached its plateau. Subgrouped analyses revealed that the increased risk of CRA with intake of red meat was independent of geographic locations, design and confounders. The SRRs of CRA was 1.28 (95% CI = 1.03-1.60) for per 50 g/day increase in processed meat intake, and 1.17 (95% CI = 1.08-1.26) for the highest versus the lowest level of processed meat intake. Increased intake of red and processed meat is associated with significantly increased risk of CRA. Copyright © 2012 UICC.

  10. Consumer evaluations of processed meat products reformulated to be healthier - A conjoint analysis study.

    PubMed

    Shan, Liran C; De Brún, Aoife; Henchion, Maeve; Li, Chenguang; Murrin, Celine; Wall, Patrick G; Monahan, Frank J

    2017-09-01

    Recent innovations in processed meats focus on healthier reformulations through reducing negative constituents and/or adding health beneficial ingredients. This study explored the influence of base meat product (ham, sausages, beef burger), salt and/or fat content (reduced or not), healthy ingredients (omega 3, vitamin E, none), and price (average or higher than average) on consumers' purchase intention and quality judgement of processed meats. A survey (n=481) using conjoint methodology and cluster analysis was conducted. Price and base meat product were most important for consumers' purchase intention, followed by healthy ingredient and salt and/or fat content. In reformulation, consumers had a preference for ham and sausages over beef burgers, and for reduced salt and/or fat over non reduction. In relation to healthy ingredients, omega 3 was preferred over none, and vitamin E was least preferred. Healthier reformulations improved the perceived healthiness of processed meats. Cluster analyses identified three consumer segments with different product preferences. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Recent patents for detecting the species of origin in animal feedstuff, and raw and processed meat products.

    PubMed

    Rogberg-Muñoz, Andrés; Posik, Diego M; Rípoli, María V; Falomir Lockhart, Agustín H; Peral-García, Pilar; Giovambattista, Guillermo

    2013-04-01

    The value of the traceability and labeling of food is attributable to two main aspects: health safety and/or product or process certification. The identification of the species related to meat production is still a major concern for economic, religious and health reasons. Many approaches and technologies have been used for species identification in animal feedstuff and food. The early methods for meat products identification include physical, anatomical, histological and chemical. Since 1970, a variety of methods were developed, these include electrophoresis (i.e. isoelectrofocusing), chromatography (i.e. HPLC), immunological techniques (i.e. ELISA), Nuclear Magnetic Resonance, Mass Spectrometry and PCR (DNA and RNA based methods). The recent patents on species detection in animal feedstuffs, raw meat and meat processed products, listed in this work, are mainly based on monoclonal antibodies and PCR, especially RT-PCR. The new developments under research are looking for more sensible, specific, less time consuming and quantitatively detection methods, which can be used in highly processed or heated treated meat food.

  12. Autophagy during beef aging

    PubMed Central

    García-Macia, Marina; Sierra, Verónica; Palanca, Ana; Vega-Naredo, Ignacio; de Gonzalo-Calvo, David; Rodríguez-González, Susana; Oliván, Mamen; Coto-Montes, Ana

    2013-01-01

    The conversion of muscle into meat is a complex process of major concern for meat scientists due to its influence on the final meat quality. The aim of this study was to investigate the occurrence of autophagic processes in the conversion of muscle into meat. Our findings demonstrated, for the first time, the occurrence of autophagic processes in the muscle tissue at early postmortem period (2 h to 24 h) in both beef breeds studied (Asturiana de los Valles and Asturiana de la Montaña) showing significant time-scale differences between breeds, which could indicate a role of this process in meat maturation. These breeds have different physiological features: while Asturiana de los Valles is a meat-specialized breed showing high growth rate, an elevated proportion of white fibers in the muscle and low intramuscular fat level, Asturiana de la Montaña is a small- to medium-sized rustic breed adapted to less-favored areas, showing more red fibers in the muscle and a high intramuscular fat content. PMID:24225649

  13. Chinese ethnic meat products: Continuity and development.

    PubMed

    Zeng, Weicai; Wen, Wenting; Deng, Yue; Tian, Yuanyuan; Sun, Honghu; Sun, Qun

    2016-10-01

    With their distinctive sensory characterizations and unique processing technologies, Chinese ethnic meat products possess great potential for development and continuity in modern China's meat industry. Due to the greater demand for meat products and higher quality and safety concerns in economically fast growing China, the development and continuity of ethnic meat products face its own unique challenges. In this review, the classification of typical ethnic products and their characteristics, and the research progress on their quality and processing technologies are discussed. The application of innovative and green technologies to improve the safety and quality of ethnic meat products for greater industrialization and sustainable development is highlighted. Furthermore, the strategy for promoting the production of Chinese ethnic meat products during the next five years is presented. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Meat intake and risk of colorectal polyps: results from a large population-based screening study in Germany.

    PubMed

    Carr, Prudence R; Holleczek, Bernd; Stegmaier, Christa; Brenner, Hermann; Hoffmeister, Michael

    2017-06-01

    Background: Red and processed meats have been shown to be associated with colorectal adenomas in many, but not all, studies, and the association according to the type of colorectal adenoma or the location in the colorectum is unclear. Objectives: We investigated the association of meat intake in relation to colorectal polyps and further investigated the association according to histologic subtypes and subsites in a large population-based screening study in Germany. Design: In this cross-sectional study, 15,950 participants aged ≥55 y underwent a screening colonoscopy. We calculated prevalence ratios (PRs) and 95% CIs for associations between meat intake and the most-advanced findings from a colonoscopy with the use of log binomial regression. Results: Overall, 3340 participants (20.4%) had nonadvanced adenomas, 1643 participants (10.0%) had advanced adenomas, and 189 participants (1.2%) had colorectal cancer. We observed no statistically significant association between red or processed meat consumption and the prevalence of any adenomas or advanced adenomas [highest compared with lowest: red meat, PR: 1.07 (95% CI: 0.83, 1.37); processed meat, PR: 1.11 (95% CI: 0.91, 1.36)]. In site-specific analyses, although no dose-response relation was observed, processed meat was positively associated with the prevalence of advanced adenomas in the rectum only (multiple times per day compared with <1 time/wk, PR: 1.87; 95% CI: 1.19, 2.95). Poultry intake was not associated with any outcome. Conclusions: On the basis of this large colonoscopy-based study, there are no significant associations between red or processed meat intake and the prevalence of any adenomas or advanced adenomas. However, processed meat may be positively associated with the prevalence of advanced adenomas in the rectum, but prospective cohort studies are needed to further clarify this association. There is no association between poultry consumption and the prevalence of colorectal polyps in this study. © 2017 American Society for Nutrition.

  15. Technological demands of meat processing-An Asian perspective.

    PubMed

    Zhang, Wangang; Naveena, B Maheswarappa; Jo, Cheorun; Sakata, Ryoichi; Zhou, Guanghong; Banerjee, Rituparna; Nishiumi, Tadayuki

    2017-10-01

    A rapid increase in the economy, population, industrialization, and urbanization of Asian countries has driven the fast development of their meat industries over recent decades. This consistent increase in meat production and consumption in Asia has been the major cause for the development of the global meat industry. Meat production methods and consumption are very diverse across different regions and countries in Asia, and thus, it is impossible to cover the technological demands of all Asian countries in this review. Here, we have mainly highlighted the differences in meat production methods and consumption in Asia during recent decades and the meat technology demands of three east Asian countries, namely China, Korea, and Japan, and one south Asian country, India. A brief introduction of the meat industry, in particular the production and consumption trend in these countries, is provided in this article. The technology demands for fresh and processed meat products are then reviewed. Copyright © 2017. Published by Elsevier Ltd.

  16. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

    PubMed

    Adesokan, H K; Raji, A O Q

    2014-03-01

    Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

  17. Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units.

    PubMed

    Leroy, Sabine; Giammarinaro, Philippe; Chacornac, Jean-Paul; Lebert, Isabelle; Talon, Régine

    2010-04-01

    The staphylococcal community of the environments of nine French small-scale processing units and their naturally fermented meat products was identified by analyzing 676 isolates. Fifteen species were accurately identified using validated molecular methods. The three prevalent species were Staphylococcus equorum (58.4%), Staphylococcus saprophyticus (15.7%) and Staphylococcus xylosus (9.3%). S. equorum was isolated in all the processing units in similar proportion in meat and environmental samples. S. saprophyticus was also isolated in all the processing units with a higher percentage in environmental samples. S. xylosus was present sporadically in the processing units and its prevalence was higher in meat samples. The genetic diversity of the strains within the three species isolated from one processing unit was studied by PFGE and revealed a high diversity for S. equorum and S. saprophyticus both in the environment and the meat isolates. The genetic diversity remained high through the manufacturing steps. A small percentage of the strains of the two species share the two ecological niches. These results highlight that some strains, probably introduced by the meat, will persist in the manufacturing environment, while other strains are more adapted to the meat products.

  18. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

    PubMed Central

    Alahakoon, Amali U.; Jo, Cheorun

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review. PMID:27194920

  19. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review.

    PubMed

    Alahakoon, Amali U; Jo, Cheorun; Jayasena, Dinesh D

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

  20. Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study.

    PubMed

    Keszei, A P; Schouten, L J; Goldbohm, R A; van den Brandt, P A

    2012-09-01

    Prospective data on red and processed meat in relation to risk of subtypes of esophageal and gastric cancer are scarce. We present analyses of association between red and processed meat and the risk of esophageal and gastric cancer subtypes within The Netherlands Cohort Study on Diet and Cancer. 120 852 individuals aged 55-69 years were recruited in 1986, and meat intake was assessed using a 150-item food frequency questionnaire. After 16.3 years of follow-up, 107 esophageal squamous cell carcinomas, 145 esophageal adenocarcinomas, 163 gastric cardia adenocarcinomas, 489 gastric non-cardia adenocarcinomas, and 3923 subcohort members were included in a case-cohort analysis. Processed as well as red meat intake was positively associated with esophageal squamous cell carcinoma in men. Hazard ratios for highest versus lowest quintile of processed and red meat were 3.47 [95% confidence intervals (CI): 1.21-9.94; P for trend: 0.04] and 2.66 (95% CI: 0.94-7.48; P for trend: 0.06), respectively. No association was seen for adenocarcinomas or gastric cancer subtypes or for any of the four subtypes among women. Our findings suggest that red and processed meat consumption is associated with increased risk of esophageal squamous cell carcinoma in men but not with cancers of other esophageal and gastric subtypes.

  1. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite.

    PubMed

    Hung, Yung; de Kok, Theo M; Verbeke, Wim

    2016-11-01

    This study investigates consumer attitude and purchase intention towards processed meat products with added natural compounds and a reduced level of nitrite. The rationale for such innovation relates to nitrite's negative health image as a chemical additive among consumers, versus the perception of compounds from fruits and vegetables as being natural and healthy. Cross-sectional data were collected through online questionnaires on knowledge about, interest in, attitude and intentions towards such new type of processed meat products in Belgium, The Netherlands, Italy and Germany (n=2057). Consumers generally had limited knowledge about nitrite being added to meat products. Yet, they expressed favourable attitudes and purchase intentions towards the new processed meat products. Purchase intention associated positively with: attitude; preference for natural over chemical additives; perceived harmfulness of chemical additives; risk importance; domain specific innovativeness; awareness of nitrite added; education; general health interest; and processed meat consumption frequency. Consumers from Italy and Germany had a lower level of purchase intention compared to Belgium. Four consumer segments were identified based on attitude and purchase intention: 'enthusiasts' (39.3% of the sample), 'accepters' (11.9%), 'half-hearted' (42.3%) and 'uninterested' (6.6%). This study provides valuable insight for further product development and effective tailoring of marketing communication strategies of innovative processed meat products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  2. 40 CFR 419.50 - Applicability; description of the integrated subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... topping, cracking, lube oil manufacturing processes, and petrochemical operations, whether or not the facility includes any process in addition to topping, cracking, lube oil manufacturing processes, and...

  3. 40 CFR 419.50 - Applicability; description of the integrated subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... topping, cracking, lube oil manufacturing processes, and petrochemical operations, whether or not the facility includes any process in addition to topping, cracking, lube oil manufacturing processes, and...

  4. Effect of dietary fiber on properties and acceptance of meat products: a review.

    PubMed

    Talukder, Suman

    2015-01-01

    Meat is an important source of all essential nutritional components of our daily diet as it content most of the essential amino acids, fatty acids, vitamins, and minerals which are lack in plant based food, but it is devoid of dietary fiber, which is very essential component for normal physiological/biochemical process. During meat products processing, its functional values can be improved by supplementation of dietary fiber rich vegetative substances like cereal and pulse flour, vegetable and fruits pulp, etc. by this process, a significant proportion of required daily allowance of dietary fiber can be fulfilled for the frequent meat consumers. The consumption of meat products fortified with of dietary fiber can lead to the prevention of diseases like coronary heart disease, diabetes, irritable bowel disease, obesity, etc. On the other hand, the dietary fiber can effectively be incorporated in the processed meat products as binders, extender, and filler, they can significantly replace the unhealthy fat components from the products; increase acceptability by improving nutritional components, pH, water-holding capacity, emulsion stability, shear press value, sensory characters, etc. of finished products. Addition of dietary fiber in the meat products can increase the cooking yield therefore the economic gain as well.

  5. Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

    PubMed Central

    Stellato, Giuseppina; La Storia, Antonietta; De Filippis, Francesca; Borriello, Giorgia; Villani, Francesco

    2016-01-01

    ABSTRACT Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n = 20), including LD (n = 10) and SD (n = 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher's hand. The microbiota of both meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between meat and environmental samples, with higher levels of Proteobacteria in meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the meat samples and were positively correlated with Proteobacteria. Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the contamination. IMPORTANCE The study provides an in-depth description of the microbiota of meat and meat processing environments. It highlights the importance of the environment as a contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of contamination. PMID:27129965

  6. Organic acid formulation and dip to control listeria monocytogenes in hot dogs.

    USDA-ARS?s Scientific Manuscript database

    Processed meat products such as frankfurters, smoked sausage, and deli meat have gained popularity because consumers have less time for food preparation and demand more convenient meat items. Because these products are handled post processing and may not be reheated before consumption, the presence...

  7. Consumption of meat is associated with higher fasting glucose and insulin concentrations regardless of glucose and insulin genetic risk scores: a meta-analysis of 50,345 Caucasians12

    PubMed Central

    Fretts, Amanda M; Follis, Jack L; Nettleton, Jennifer A; Lemaitre, Rozenn N; Ngwa, Julius S; Wojczynski, Mary K; Kalafati, Ioanna Panagiota; Varga, Tibor V; Frazier-Wood, Alexis C; Houston, Denise K; Lahti, Jari; Ericson, Ulrika; van den Hooven, Edith H; Mikkilä, Vera; Kiefte-de Jong, Jessica C; Mozaffarian, Dariush; Rice, Kenneth; Renström, Frida; North, Kari E; McKeown, Nicola M; Feitosa, Mary F; Kanoni, Stavroula; Smith, Caren E; Garcia, Melissa E; Tiainen, Anna-Maija; Sonestedt, Emily; Manichaikul, Ani; van Rooij, Frank JA; Dimitriou, Maria; Raitakari, Olli; Pankow, James S; Djoussé, Luc; Province, Michael A; Hu, Frank B; Lai, Chao-Qiang; Keller, Margaux F; Perälä, Mia-Maria; Rotter, Jerome I; Hofman, Albert; Graff, Misa; Kähönen, Mika; Mukamal, Kenneth; Johansson, Ingegerd; Ordovas, Jose M; Liu, Yongmei; Männistö, Satu; Uitterlinden, André G; Deloukas, Panos; Seppälä, Ilkka; Psaty, Bruce M; Cupples, L Adrienne; Borecki, Ingrid B; Franks, Paul W; Arnett, Donna K; Nalls, Mike A; Eriksson, Johan G; Orho-Melander, Marju; Franco, Oscar H; Lehtimäki, Terho; Dedoussis, George V; Meigs, James B; Siscovick, David S

    2015-01-01

    Background: Recent studies suggest that meat intake is associated with diabetes-related phenotypes. However, whether the associations of meat intake and glucose and insulin homeostasis are modified by genes related to glucose and insulin is unknown. Objective: We investigated the associations of meat intake and the interaction of meat with genotype on fasting glucose and insulin concentrations in Caucasians free of diabetes mellitus. Design: Fourteen studies that are part of the Cohorts for Heart and Aging Research in Genomic Epidemiology consortium participated in the analysis. Data were provided for up to 50,345 participants. Using linear regression within studies and a fixed-effects meta-analysis across studies, we examined 1) the associations of processed meat and unprocessed red meat intake with fasting glucose and insulin concentrations; and 2) the interactions of processed meat and unprocessed red meat with genetic risk score related to fasting glucose or insulin resistance on fasting glucose and insulin concentrations. Results: Processed meat was associated with higher fasting glucose, and unprocessed red meat was associated with both higher fasting glucose and fasting insulin concentrations after adjustment for potential confounders [not including body mass index (BMI)]. For every additional 50-g serving of processed meat per day, fasting glucose was 0.021 mmol/L (95% CI: 0.011, 0.030 mmol/L) higher. Every additional 100-g serving of unprocessed red meat per day was associated with a 0.037-mmol/L (95% CI: 0.023, 0.051-mmol/L) higher fasting glucose concentration and a 0.049–ln-pmol/L (95% CI: 0.035, 0.063–ln-pmol/L) higher fasting insulin concentration. After additional adjustment for BMI, observed associations were attenuated and no longer statistically significant. The association of processed meat and fasting insulin did not reach statistical significance after correction for multiple comparisons. Observed associations were not modified by genetic loci known to influence fasting glucose or insulin resistance. Conclusion: The association of higher fasting glucose and insulin concentrations with meat consumption was not modified by an index of glucose- and insulin-related single-nucleotide polymorphisms. Six of the participating studies are registered at clinicaltrials.gov as NCT0000513 (Atherosclerosis Risk in Communities), NCT00149435 (Cardiovascular Health Study), NCT00005136 (Family Heart Study), NCT00005121 (Framingham Heart Study), NCT00083369 (Genetics of Lipid Lowering Drugs and Diet Network), and NCT00005487 (Multi-Ethnic Study of Atherosclerosis). PMID:26354543

  8. Design and testing of small scale fish meat bone separator useful for fish processing.

    PubMed

    Ali Muhammed, M; Manjunatha, N; Murthy, K Venkatesh; Bhaskar, N

    2015-06-01

    The present study relates to the food processing machinery and, more specifically machine for producing boneless comminuted meat from raw fish fillet. This machine is of belt and drum type meat bone separator designed for small scale fish processing in a continuous mode. The basic principal involved in this machine is compression force. The electric geared motor consists of 1HP and the conveyor belt has a linear velocity of 19 to 22 m min(-1), which was sufficient to debone the fish effectively. During the meat bone separation trials an efficiency up to 75 % on dressed fish weight basis was observed and with a capacity to separate 70 kg h(-1) of meat from fish at the machine speed of 25 rpm. During the trials, it was demonstrated that there was no significant change in the proximate composition of comminuted fish meat when compared to unprocessed fish meat. This design has a greater emphasis on hygiene, provision for cleaning-in-place (CIP) and gives cost effective need and reliability for small scale industries to produce fish meat in turn used for their value added products.

  9. Nebraska Vocational Agribusiness Curriculum Guide for City Schools. Agricultural Processing. Companion Animals. A Curriculum Guide. 11th Grade.

    ERIC Educational Resources Information Center

    Nebraska Univ., Lincoln. Dept. of Agricultural Education.

    Designed for use with high school juniors, this agribusiness curriculum for city schools contains twenty-four units of instruction in the areas of agricultural processing and companion animals. Among the units included in the curriculum are (1) The Meat Processing Industry, (2) Retail Cuts of Meat, (3) Buying Meat and Portion Control, (4) Dairy…

  10. Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition.

    PubMed

    Ward, Heather A; Norat, Teresa; Overvad, Kim; Dahm, Christina C; Bueno-de-Mesquita, H Bas; Jenab, Mazda; Fedirko, Veronika; van Duijnhoven, Fränzel J B; Skeie, Guri; Romaguera-Bosch, Dora; Tjønneland, Anne; Olsen, Anja; Carbonnel, Franck; Affret, Aurélie; Boutron-Ruault, Marie-Christine; Katzke, Verena; Kühn, Tilman; Aleksandrova, Krassimira; Boeing, Heiner; Trichopoulou, Antonia; Lagiou, Pagona; Bamia, Christina; Palli, Domenico; Sieri, Sabina; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H; Weiderpass, Elisabete; Åsli, Lene Angell; Jakszyn, Paula; Ramón Quirós, J; Sánchez, María-José; Dorronsoro, Miren; Huerta, José-María; Barricarte, Aurelio; Jirström, Karin; Ericson, Ulrika; Johansson, Ingegerd; Gylling, Björn; Bradbury, Kathryn E; Khaw, Kay-Tee; Wareham, Nicholas J; Stepien, Magdalena; Freisling, Heinz; Murphy, Neil; Cross, Amanda J; Riboli, Elio

    2016-07-01

    Improvements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95 % CI 0·84, 1·00), but not among men (HR 1·00; 95 % CI 0·91, 1·09) (P for heterogeneity=0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship.

  11. Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition

    PubMed Central

    Ward, Heather A.; Norat, Teresa; Overvad, Kim; Dahm, Christina C.; Bueno-de-Mesquita, H. Bas; Jenab, Mazda; Fedirko, Veronika; van Duijnhoven, Fränzel J. B.; Skeie, Guri; Romaguera-Bosch, Dora; Tjønneland, Anne; Olsen, Anja; Carbonnel, Franck; Affret, Aurélie; Boutron-Ruault, Marie-Christine; Katzke, Verena; Kühn, Tilman; Aleksandrova, Krassimira; Boeing, Heiner; Trichopoulou, Antonia; Lagiou, Pagona; Bamia, Christina; Palli, Domenico; Sieri, Sabina; Tumino, Rosario; Naccarati, Alessio; Mattiello, Amalia; Peeters, Petra H.; Weiderpass, Elisabete; Angell Åsli, Lene; Jakszyn, Paula; Quirós, J. Ramón; Sánchez, María-José; Dorronsoro, Miren; Huerta, José-María; Barricarte, Aurelio; Jirström, Karin; Ericson, Ulrika; Johansson, Ingegerd; Gylling, Björn; Bradbury, Kathryn E.; Khaw, Kay-Tee; Wareham, Nicholas J.; Stepien, Magdalena; Freisling, Heinz; Murphy, Neil; Cross, Amanda J.; Riboli, Elio

    2017-01-01

    Improvements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95% CI 0·84, 1·00), but not among men (HR 1·00; 95% CI 0·91, 1·09) (Pfor heterogeneity = 0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship. PMID:27193442

  12. High red and processed meat consumption is associated with non-alcoholic fatty liver disease and insulin resistance.

    PubMed

    Zelber-Sagi, Shira; Ivancovsky-Wajcman, Dana; Fliss Isakov, Naomi; Webb, Muriel; Orenstein, Dana; Shibolet, Oren; Kariv, Revital

    2018-06-01

    High red and processed meat consumption is related to type 2 diabetes. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines (HCAs), which are related to oxidative stress. However, the association between meat consumption and non-alcoholic fatty liver disease (NAFLD) is yet to be thoroughly tested. Therefore, we aimed to test the association of meat type and cooking method with NAFLD and insulin resistance (IR). This was a cross-sectional study in individuals who were 40-70 years old and underwent screening colonoscopy between 2013 and 2015 in a single center in Israel. NAFLD and IR were evaluated by ultrasonography and homeostasis model assessment. Meat type and cooking method were measured by a food frequency questionnaire (FFQ) and a detailed meat questionnaire. Unhealthy cooking methods were considered as frying and grilling to a level of well done and very well done. Dietary HCA intake was calculated. A total of 789 individuals had a valid FFQ and 357 had a valid meat questionnaire. High consumption of total meat (portions/day above the median) (odds ratio [OR] 1.49; 95% CI 1.05-2.13; p = 0.028; OR 1.63; 1.12-2.37; p = 0.011), red and/or processed meat (OR1.47; 95% CI 1.04-2.09; p = 0.031; OR1.55; 1.07-2.23; p = 0.020) was independently associated with higher odds of NAFLD and IR, respectively, when adjusted for: body mass index, physical activity, smoking, alcohol, energy, saturated fat and cholesterol intake. High intake of meat cooked using unhealthy methods (OR1.92; 95% CI 1.12-3.30; p = 0.018) and HCAs (OR2.22; 95% CI 1.28-3.86; p = 0.005) were independently associated with higher odds of IR. High consumption of red and/or processed meat is associated with both NAFLD and IR. High HCA intake is associated with IR. If confirmed in prospective studies, limiting the consumption of unhealthy meat types and improving preparation methods may be considered as part of NAFLD lifestyle treatment. High red and processed meat consumption is related to several diseases. In addition, cooking meat at high temperatures for a long duration forms heterocyclic amines, which have harmful health effects. Non-alcoholic fatty liver disease is a significant public health burden and its formation is strongly related to insulin resistance. In this study, both were found to be more frequent in people who consume relatively high quantities of red and processed meat. In addition, a high intake of heterocyclic amines was associated with insulin resistance. Copyright © 2018 European Association for the Study of the Liver. Published by Elsevier B.V. All rights reserved.

  13. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States.

    PubMed

    Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Leitzmann, Michael F; Hollenbeck, Albert; Schatzkin, Arthur; Cross, Amanda J

    2009-11-01

    The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50-71 years. During 9 years of follow-up (1995-2003), they ascertained 10,313 prostate cancer cases (1,102 advanced) and 419 fatal cases. Hazard ratios comparing the fifth intake quintile with the first revealed elevated risks associated with red and processed meat for total (red meat: hazard ratio (HR) = 1.12, 95% confidence interval (CI): 1.04, 1.21; processed meat: HR = 1.07, 95% CI: 1.00, 1.14) and advanced (red meat: HR = 1.31, 95% CI: 1.05, 1.65; processed meat: HR = 1.32, 95% CI: 1.08, 1.61) prostate cancer. Heme iron, barbecued/grilled meat, and benzo[a]pyrene were all positively associated with total (HR = 1.09 (95% CI: 1.02, 1.17), HR = 1.11 (95% CI: 1.03, 1.19), and HR = 1.09 (95% CI: 1.00, 1.18), respectively) and advanced (HR = 1.28 (95% CI: 1.03, 1.58), HR = 1.36 (95% CI: 1.10, 1.69), and HR = 1.28 (95% CI: 1.00, 1.65), respectively) disease. Nitrite (HR = 1.24, 95% CI: 1.02, 1.51) and nitrate (HR = 1.31, 95% CI: 1.07, 1.61) intakes were associated with advanced prostate cancer. There were no clear associations for fatal prostate cancer. Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene.

  14. Red meat, chicken, and fish consumption and risk of colorectal cancer.

    PubMed

    English, Dallas R; MacInnis, Robert J; Hodge, Allison M; Hopper, John L; Haydon, Andrew M; Giles, Graham G

    2004-09-01

    Red meat and processed meat consumption have been associated with increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on the relationship between risk of colorectal cancer and poultry and fish consumption is inconsistent. We conducted a prospective cohort study of 37,112 residents of Melbourne, Australia recruited from 1990 to 1994. Diet was measured with a food frequency questionnaire. We categorized the frequency of fresh red meat, processed meat, chicken, and fish consumption into approximate quartiles. Adenocarcinomas of the colon or rectum were ascertained via the Victorian Cancer Registry. We identified 283 colon cancers and 169 rectal cancers in an average of 9 years of follow-up. For rectal cancer, the hazard ratios [95% confidence intervals (95% CI)] in the highest quartile of consumption of fresh red meat and processed meat were 2.3 (1.2-4.2; P for trend = 0.07) and 2.0 (1.1-3.4; P for trend = 0.09), respectively. The corresponding hazard ratios (95% CIs) for colon cancer were 1.1 (0.7-1.6; P for trend = 0.9) and 1.3 (0.9-1.9; P for trend = 0.06). However, for neither type of meat was the heterogeneity between subsites significant. Chicken consumption was weakly negatively associated with colorectal cancer (hazard ratio highest quartile, 0.7; 95% CI, 0.6-1.0; P for trend = 0.03), whereas hazard ratios for fish consumption were close to unity. Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk.

  15. Meat consumption, cooking methods, mutagens, and risk of squamous cell carcinoma of the esophagus: a case-control study in Uruguay.

    PubMed

    De Stefani, Eduardo; Deneo-Pellegrini, Hugo; Ronco, Alvaro L; Boffetta, Paolo; Correa, Pelayo; Aune, Dagfinn; Mendilaharsu, María; Acosta, Gisele; Silva, Cecilia; Landó, Gabriel; Luaces, María E

    2012-01-01

    The role of meat in squamous cell carcinoma of the esophagus (ESCC) has been considered conflictive. For this reason, we decided to conduct a case-control study on meat consumption and ESCC. Data included 234 newly diagnosed and microscopically examined ESCC and 2,020 controls with conditions not related to tobacco smoking nor alcohol drinking and without changes in their diets. We studied total meat, red meat, beef, lamb, processed meat, poultry, fish, total white meat, liver, fried meat, barbecued meat, boiled meat, heterocyclic amines, nitrosodimethylamine, and benzo[a]pyrene in relation with the risk of ESCC. Red meat, lamb, and boiled meat were directly associated with the risk of ESCC, whereas total white meat, poultry, fish, and liver were mainly protective against this malignancy.

  16. Meat, meat cooking methods and preservation, and risk for colorectal adenoma.

    PubMed

    Sinha, Rashmi; Peters, Ulrike; Cross, Amanda J; Kulldorff, Martin; Weissfeld, Joel L; Pinsky, Paul F; Rothman, Nathaniel; Hayes, Richard B

    2005-09-01

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided (descending and sigmoid colon and rectum) adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal adenoma. Well-done red meat was associated with increased risk of colorectal adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma.

  17. Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain).

    PubMed

    de Batlle, Jordi; Gracia-Lavedan, Esther; Romaguera, Dora; Mendez, Michelle; Castaño-Vinyals, Gemma; Martín, Vicente; Aragonés, Núria; Gómez-Acebo, Inés; Olmedo-Requena, Rocío; Jimenez-Moleon, José Juan; Guevara, Marcela; Azpiri, Mikel; Llorens-Ivorra, Cristóbal; Fernandez-Tardon, Guillermo; Lorca, Jose Andrés; Huerta, José María; Moreno, Victor; Boldo, Elena; Pérez-Gómez, Beatriz; Castilla, Jesús; Fernández-Villa, Tania; Barrio, Juan Pablo; Andreu, Montserrat; Castells, Antoni; Dierssen, Trinidad; Altzibar, Jone M; Kogevinas, Manolis; Pollán, Marina; Amiano, Pilar

    2018-03-01

    Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders. Total meat intake was associated with increased risk of CRC (OR T3-T1 1.41; 95% CI 1.19-1.67; p trend  < 0.001), and similar associations were found for white, red and processed/cured/organ meat. Rare-cooked meat preference was associated with low risk of CRC in red meat (OR rare vs. medium 0.66; 95% CI 0.51-0.85) and total meat (OR rare vs. medium 0.56; 95% CI 0.37-0.86) consumers, these associations being stronger in women than in men. Griddle-grilled/barbecued meat was associated with an increased CRC risk (total meat: OR 1.45; 95% CI 1.13-1.87). Stewing (OR 1.25; 95% CI 1.04-1.51) and oven-baking (OR 1.18; 95% CI 1.00-1.40) were associated with increased CRC risk of white, but not red, meat. Our study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.

  18. Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: findings from Adventist Health Studies.

    PubMed

    Vang, Arnold; Singh, Pramil N; Lee, Jerry W; Haddad, Ella H; Brinegar, Charles H

    2008-01-01

    To examine the relation between meat intake and diabetes occurrence in adults. In a prospective cohort study we examined the relation between diet and incident diabetes recorded among 8,401 cohort members (ages 45-88 years) of the Adventist Mortality Study and Adventist Health Study (California, USA) who were non-diabetic at baseline. During the 17-year follow-up, we identified 543 incident diabetes cases. (1) Subjects who were weekly consumers of all meats were 29% (OR = 1.29; 95% CI 1.08, 1.55) more likely (relative to zero meat intake) to develop diabetes. (2) Subjects who consumed any processed meats (salted fish and frankfurters) were 38% (OR = 1.38; 95% CI 1.05-1.82) more likely to develop diabetes. (3) Long-term adherence (over a 17-year interval) to a diet that included at least weekly meat intake was associated with a 74% increase (OR = 1.74; 95% CI 1.36-2.22) in odds of diabetes relative to long-term adherence to a vegetarian diet (zero meat intake). Further analyses indicated that some of this risk may be attributable to obesity and/or weight gain--both of which were strong risk factors in this cohort. It is noteworthy that even after control for weight and weight change, weekly meat intake remained an important risk factor (OR = 1.38; 95% CI 1.06-1.68) for diabetes [corrected]. Our findings raise the possibility that meat intake, particularly processed meats, is a dietary risk factor for diabetes. 2008 S. Karger AG, Basel.

  19. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis123

    PubMed Central

    Pan, An; Sun, Qi; Bernstein, Adam M; Schulze, Matthias B; Manson, JoAnn E; Willett, Walter C

    2011-01-01

    Background: The relation between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains uncertain. Objective: We evaluated the association between unprocessed and processed red meat consumption and incident T2D in US adults. Design: We followed 37,083 men in the Health Professionals Follow-Up Study (1986–2006), 79,570 women in the Nurses’ Health Study I (1980–2008), and 87,504 women in the Nurses’ Health Study II (1991–2005). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident T2D was confirmed by a validated supplementary questionnaire. Results: During 4,033,322 person-years of follow-up, we documented 13,759 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, both unprocessed and processed red meat intakes were positively associated with T2D risk in each cohort (all P-trend <0.001). The pooled HRs (95% CIs) for a one serving/d increase in unprocessed, processed, and total red meat consumption were 1.12 (1.08, 1.16), 1.32 (1.25, 1.40), and 1.14 (1.10, 1.18), respectively. The results were confirmed by a meta-analysis (442,101 participants and 28,228 diabetes cases): the RRs (95% CIs) were 1.19 (1.04, 1.37) and 1.51 (1.25, 1.83) for 100 g unprocessed red meat/d and for 50 g processed red meat/d, respectively. We estimated that substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16–35% lower risk of T2D. Conclusion: Our results suggest that red meat consumption, particularly processed red meat, is associated with an increased risk of T2D. PMID:21831992

  20. Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis.

    PubMed

    Pan, An; Sun, Qi; Bernstein, Adam M; Schulze, Matthias B; Manson, JoAnn E; Willett, Walter C; Hu, Frank B

    2011-10-01

    The relation between consumption of different types of red meats and risk of type 2 diabetes (T2D) remains uncertain. We evaluated the association between unprocessed and processed red meat consumption and incident T2D in US adults. We followed 37,083 men in the Health Professionals Follow-Up Study (1986-2006), 79,570 women in the Nurses' Health Study I (1980-2008), and 87,504 women in the Nurses' Health Study II (1991-2005). Diet was assessed by validated food-frequency questionnaires, and data were updated every 4 y. Incident T2D was confirmed by a validated supplementary questionnaire. During 4,033,322 person-years of follow-up, we documented 13,759 incident T2D cases. After adjustment for age, BMI, and other lifestyle and dietary risk factors, both unprocessed and processed red meat intakes were positively associated with T2D risk in each cohort (all P-trend <0.001). The pooled HRs (95% CIs) for a one serving/d increase in unprocessed, processed, and total red meat consumption were 1.12 (1.08, 1.16), 1.32 (1.25, 1.40), and 1.14 (1.10, 1.18), respectively. The results were confirmed by a meta-analysis (442,101 participants and 28,228 diabetes cases): the RRs (95% CIs) were 1.19 (1.04, 1.37) and 1.51 (1.25, 1.83) for 100 g unprocessed red meat/d and for 50 g processed red meat/d, respectively. We estimated that substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16-35% lower risk of T2D. Our results suggest that red meat consumption, particularly processed red meat, is associated with an increased risk of T2D.

  1. Intake of meat and fish and risk of head-neck cancer subtypes in the Netherlands Cohort Study.

    PubMed

    Perloy, Andy; Maasland, Denise H E; van den Brandt, Piet A; Kremer, Bernd; Schouten, Leo J

    2017-06-01

    To date, the role of meat and fish intake in head-neck cancer (HNC) etiology is not well understood and prospective evidence is limited. This prompted us to study the association between meat, fish, and HNC subtypes, i.e., oral cavity cancer (OCC), oro- and hypopharyngeal cancer (OHPC), and laryngeal cancer (LC), within the Netherlands Cohort Study (NLCS). In 1986, 120,852 participants (aged 55-69 years) completed a baseline 150-item food frequency questionnaire (FFQ), from which daily meat and fish intake were calculated. After 20.3 years of follow-up, 430 HNC overall (134 OCC, 90 OHPC and 203 LC) cases and 4,111 subcohort members were found to be eligible for case-cohort analysis. Multivariate hazard ratios were calculated using Cox's proportional hazards model within quartiles of energy-adjusted meat and fish intake. Processed meat intake, but not red meat intake, was positively associated with HNC overall [HR(Q4 vs. Q1) = 1.46, 95% CI 1.06-2.00; ptrend = 0.03]. Among HNC subtypes, processed meat was positively associated with OCC, while no associations were found with OHPC and LC. Fish intake was not associated with HNC risk. Tests for interaction did not reveal statistically significant interaction between meat, fish, and alcohol or smoking on HNC overall risk. In this large cohort study, processed meat intake was positively associated with HNC overall and HNC subtype OCC, but not with OHPC and LC.

  2. Control of the dehydration process in production of intermediate-moisture meat products: a review.

    PubMed

    Chang, S F; Huang, T C; Pearson, A M

    1996-01-01

    IM meat products are produced by lowering the aw to 0.90 to 0.60. Such products are stable at ambient temperature and humidity and are produced in nearly every country in the world, especially in developing areas where refrigeration is limited or unavailable. Traditionally IM meats use low cost sources of energy for drying, such as sun drying, addition of salt, or fermentation. Products produced by different processes are of interest since they do not require refrigeration during distribution and storage. Many different IM meat products can be produced by utilizing modern processing equipment and methods. Production can be achieved in a relatively short period of time and their advantages during marketing and distribution can be utilized. Nevertheless, a better understanding of the principles involved in heat transfer and efficiency of production are still needed to increase efficiency of processing. A basic understanding of the influence of water vapor pressure and sorption phenomena on water activity can materially improve the efficiency of drying of IM meats. Predrying treatments, such as fermentation and humidity control, can also be taken advantage of during the dehydration process. Such information can lead to process optimization and reduction of energy costs during production of IM meats. The development of sound science-based methods to assure the production of high-quality and nutritious IM meats is needed. Finally, such products also must be free of pathogenic microorganisms to assure their success in production and marketing.

  3. Novel approaches to improving the chemical safety of the meat chain towards toxicants.

    PubMed

    Engel, E; Ratel, J; Bouhlel, J; Planche, C; Meurillon, M

    2015-11-01

    In addition to microbiological issues, meat chemical safety is a growing concern for the public authorities, chain stakeholders and consumers. Meat may be contaminated by various chemical toxicants originating from the environment, treatments of agricultural production or food processing. Generally found at trace levels in meat, these toxicants may harm human health during chronic exposure. This paper overviews the key issues to be considered to ensure better control of their occurrence in meat and assessment of the related health risk. We first describe potential contaminants of meat products. Strategies to move towards a more efficient and systematic control of meat chemical safety are then presented in a second part, with a focus on emerging approaches based on toxicogenomics. The third part presents mitigation strategies to limit the impact of process-induced toxicants in meat. Finally, the last part introduces methodological advances to refine chemical risk assessment related to the occurrence of toxicants in meat by quantifying the influence of digestion on the fraction of food contaminants that may be assimilated by the human body. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

    PubMed

    Alikord, Mahsa; Keramat, Javad; Kadivar, Mahdi; Momtaz, Hassan; Eshtiaghi, Mohammad N; Homayouni-Rad, Aziz

    2017-01-01

    Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  5. Meat consumption and cancer risk: a critical review of published meta-analyses.

    PubMed

    Lippi, Giuseppe; Mattiuzzi, Camilla; Cervellin, Gianfranco

    2016-01-01

    Dietary habits play a substantial role for increasing or reducing cancer risk. We performed a critical review of scientific literature, to describe the findings of meta-analyses that explored the association between meat consumption and cancer risk. Overall, 42 eligible meta-analyses were included in this review, in which meat consumption was assumed from sheer statistics. Convincing association was found between larger intake of red meat and cancer, especially with colorectal, lung, esophageal and gastric malignancies. Increased consumption of processed meat was also found to be associated with colorectal, esophageal, gastric and bladder cancers. Enhanced intake of white meat or poultry was found to be negatively associated with some types of cancers. Larger beef consumption was significantly associated with cancer, whereas the risk was not increased consuming high amounts of pork. Our analysis suggest increased risk of cancer in subjects consuming large amounts of red and processed meat, but not in those with high intake of white meat or poultry. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  6. Explaining nutritional habits and behaviors of low socioeconomic status women in Sanandaj: a qualitative content analysis

    PubMed Central

    Abdi, Nasrin; Sadeghi, Roya; Zamani-alavijeh, Fereshteh; Taghdisi, Mohammad Hossein; Shojaeezadeh, Davoud

    2016-01-01

    Introduction Health and behavior are closely related subjects because disease is typically rooted in individuals’ unhealthy behaviors and habits. This study aims to identify women’s nutritional habits and behaviors in order to design interventions to promote nutritional literacy. Methods This qualitative research is part of a mixed method (quantitative-qualitative) study, conducted based on content analysis. Data were collected using semistructured interviews, group discussions, and in-depth interviews with married women, aged 18–50 years, who were referred to four health care centers in Sanandaj in 2013–2014. Results Nutritional habits and behaviors of participants were classified into two categories: representation of nutritional behavior based on consumption pattern and representation of nutritional behavior based on consumption method. For the former, eight consumption pattern subcategories were formed: meat, dairy, fast food, local foods, fruits and vegetables, soft drinks, and oils. The latter (representation of nutritional behavior based on consumption method), included two subcategories: consumption method in line with health and consumption method inconsistent with health. Conclusion Results of this qualitative study provide a solid foundation for development and designing interventions to nutritional literacy promotion based on needs. The designed intervention to healthy nutritional behavior should be based on empowering women and providing facilitator factors of a healthy diet. While designing this study, with a holistic perspective, individual and social aspects of a healthy diet should be taken into account. PMID:26955443

  7. Reply to David Kemmerer's "a critique of Mark D. Allen's 'the preservation of verb subcategory knowledge in a spoken language comprehension deficit'".

    PubMed

    Allen, Mark D; Owens, Tyler E

    2008-07-01

    Allen [Allen, M. D. (2005). The preservation of verb subcategory knowledge in a spoken language comprehension deficit. Brain and Language, 95, 255-264] presents evidence from a single patient, WBN, to motivate a theory of lexical processing and representation in which syntactic information may be encoded and retrieved independently of semantic information. In his critique, Kemmerer argues that because Allen depended entirely on preposition-based verb subcategory violations to test WBN's knowledge of correct argument structure, his results, at best, address a "strawman" theory. This argument rests on the assumption that preposition subcategory options are superficial syntactic phenomena which are not represented by argument structure proper. We demonstrate that preposition subcategory is in fact treated as semantically determined argument structure in the theories that Allen evaluated, and thus far from irrelevant. In further discussion of grammatically relevant versus irrelevant semantic features, Kemmerer offers a review of his own studies. However, due to an important design shortcoming in these experiments, we remain unconvinced. Reemphasizing the fact the Allen (2005) never claimed to rule out all semantic contributions to syntax, we propose an improvement in Kemmerer's approach that might provide more satisfactory evidence on the distinction between the kinds of relevant versus irrelevant features his studies have addressed.

  8. Work, Skills and Training in the Australian Red Meat Processing Sector. A National Vocational Education and Training Research and Evaluation Program Report

    ERIC Educational Resources Information Center

    Norton, Kent; Rafferty, Mike

    2010-01-01

    Work practices in the meat-processing industry have changed in recent years. The industry has moved away from workers dressing a whole carcass towards a chain-based system, with each worker performing a single task along a moving production line. The nature of the meat-processing workforce has also changed. It is no longer dominated by seasonal…

  9. Microbiological Safety of Processed Meat Products Formulated with Low Nitrite Concentration: A Mini Review.

    PubMed

    Lee, Soomin; Lee, Heeyoung; Kim, Sejeong; Lee, Jeeyeon; Ha, Jimyeong; Choi, Yukyung; Oh, Hyemin; Choi, Kyoung-Hee; Yoon, Yohan

    2018-03-13

    Nitrite plays a major role in inhibiting the growth of foodborne pathogens, including Clostridium botulinum that causes botulism, a life-threatening disease. Nitrite serves as a color-fixing agent in processed meat products. However, N-nitroso compounds can be produced from nitrite. They are considered as carcinogens. Thus, consumers desire processed meat products that contain lower concentrations (below conventional concentrations of products) of nitrite or no nitrite at all, although the portion of nitrite intake by processed meat consumption in total nitrite intake is very low. However, lower nitrite levels might expose consumers to risk of botulism poisoning due to C. botulinum or illness caused by other foodborne pathogens. Hence, lower nitrite concentrations in combination with other factors such as low pH, high NaCl level, and others have been recommended to decrease the risk of food poisoning. In addition, natural compounds that can inhibit bacterial growth and function as color-fixing agents have been developed to replace nitrite in processed meat products. However, their antibotulinal effects have not been fully clarified. Therefore, to have processed meat products with lower nitrite concentrations, low pH, high NaCl concentration, and others should also be applied together. Before using natural compounds as replacement of nitrite, their antibotulinal activities should be examined.

  10. Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies

    PubMed Central

    Chan, Doris S. M.; Lau, Rosa; Aune, Dagfinn; Vieira, Rui; Greenwood, Darren C.; Kampman, Ellen; Norat, Teresa

    2011-01-01

    Background The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk. Methods and Findings Relevant prospective studies were identified in PubMed until March 2011. For each study, relative risks and 95% confidence intervals (CI) were extracted and pooled with a random-effects model, weighting for the inverse of the variance, in highest versus lowest intake comparison, and dose-response meta-analyses. Red and processed meats intake was associated with increased colorectal cancer risk. The summary relative risk (RR) of colorectal cancer for the highest versus the lowest intake was 1.22 (95% CI  = 1.11−1.34) and the RR for every 100 g/day increase was 1.14 (95% CI  = 1.04−1.24). Non-linear dose-response meta-analyses revealed that colorectal cancer risk increases approximately linearly with increasing intake of red and processed meats up to approximately 140 g/day, where the curve approaches its plateau. The associations were similar for colon and rectal cancer risk. When analyzed separately, colorectal cancer risk was related to intake of fresh red meat (RR for 100 g/day increase  = 1.17, 95% CI  = 1.05−1.31) and processed meat (RR for 50 g/day increase  = 1.18, 95% CI  = 1.10−1.28). Similar results were observed for colon cancer, but for rectal cancer, no significant associations were observed. Conclusions High intake of red and processed meat is associated with significant increased risk of colorectal, colon and rectal cancers. The overall evidence of prospective studies supports limiting red and processed meat consumption as one of the dietary recommendations for the prevention of colorectal cancer. PMID:21674008

  11. Application of microbial transglutaminase in meat foods: A review.

    PubMed

    Santhi, D; Kalaikannan, A; Malairaj, P; Arun Prabhu, S

    2017-07-03

    Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

  12. Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat.

    PubMed

    Kang, Geunho; Cho, Soohyun; Seong, Pilnam; Park, Beomyoung; Kim, Sangwoo; Kim, Donghun; Kim, Youngjun; Kang, Sunmun; Park, Kyoungmi

    2013-08-01

    This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP.

  13. A 3-year hygiene and safety monitoring of a meat processing plant which uses raw materials of global origin.

    PubMed

    Manios, Stavros G; Grivokostopoulos, Nikolaos C; Bikouli, Vasiliki C; Doultsos, Dimitrios A; Zilelidou, Evangelia A; Gialitaki, Maria A; Skandamis, Panagiotis N

    2015-09-16

    A systematic approach in monitoring the hygiene of a meat processing plant using classical microbiological analyses combined with molecular characterization tools may assist in the safety of the final products. This study aimed: (i) to evaluate the total hygiene level and, (ii) to monitor and characterize the occurrence and spread of Salmonella spp. and Listeria monocytogenes in the environment and the final products of a meat industry that processes meat of global origin. In total, 2541 samples from the processing environment, the raw materials, and the final products were collected from a Greek meat industry in the period 2011-2013. All samples were subjected to enumeration of total viable counts (TVC), Escherichia coli (EC) and total coliforms (TCC) and the detection of Salmonella spp., while 709 of these samples were also analyzed for the presence L. monocytogenes. Pathogen isolates were serotyped and further characterized for their antibiotic resistance and subtyped by PFGE. Raw materials were identified as the primary source of contamination, while improper handling might have also favored the proliferation of the initial microbial load. The occurrence of Salmonella spp. and L. monocytogenes reached 5.5% and 26.9%, respectively. Various (apparent) cross-contamination or persistence trends were deduced based on PFGE analysis results. Salmonella isolates showed wide variation in their innate antibiotic resistance, contrary to L. monocytogenes ones, which were found susceptible to all antibiotics except for cefotaxime. The results emphasize the biodiversity of foodborne pathogens in a meat industry and may be used by meat processors to understand the spread of pathogens in the processing environment, as well as to assist the Food Business Operator (FBO) in establishing effective criteria for selection of raw materials and in improving meat safety and quality. This approach can limit the increase of microbial contamination during the processing steps observed in our study as well as the cross contamination of meat products. Copyright © 2014 Elsevier B.V. All rights reserved.

  14. Dietary protein intakes and risk of ulcerative colitis.

    PubMed

    Rashvand, Samaneh; Somi, Mohammad Hossein; Rashidkhani, Bahram; Hekmatdoost, Azita

    2015-01-01

    The incidence of ulcerative colitis (UC) is rising in populations with western-style diet, rich in fat and protein, and low in fruits and vegetables. In the present study, we aimed to evaluate the association between dietary protein intakes and the risk of developing incident UC. Sixty two cases of UC and 124 controls were studied using country-specific food frequency questionnaire (FFQ). Group comparisons by each factor were done using χ2 test, and significance level was set at α= 0.05. Logistic regression adjusted for potential confounding variables was carried out. Univariate analysis suggested positive associations between processed meat, red meat and organ meat with risk of ulcerative colitis. Comparing highest versus lowest categories of consumption, multivariate conditional logistic regression analysis accounting for potential confounding variables indicated that patients who consumed a higher amount of processed meat were at a higher risk for developing UC (P value for trend= 0.02). Similarly, patients who consumed higher amounts of red meat were at a higher risk for UC (P value for trend= 0.01). The highest tertile of intake of organ meat was associated with an increased risk of ulcerative colitis with a statistically significant trend across tertiles (P value for trend= 0.01) when adjusted. In this case-control study we observed that higher consumptions of processed meat, red meat and organ meat were associated with increased risk for UC.

  15. Effects of rigor status during high-pressure processing on the physical qualities of farm-raised abalone (Haliotis rufescens).

    PubMed

    Hughes, Brianna H; Greenberg, Neil J; Yang, Tom C; Skonberg, Denise I

    2015-01-01

    High-pressure processing (HPP) is used to increase meat safety and shelf-life, with conflicting quality effects depending on rigor status during HPP. In the seafood industry, HPP is used to shuck and pasteurize oysters, but its use on abalones has only been minimally evaluated and the effect of rigor status during HPP on abalone quality has not been reported. Farm-raised abalones (Haliotis rufescens) were divided into 12 HPP treatments and 1 unprocessed control treatment. Treatments were processed pre-rigor or post-rigor at 2 pressures (100 and 300 MPa) and 3 processing times (1, 3, and 5 min). The control was analyzed post-rigor. Uniform plugs were cut from adductor and foot meat for texture profile analysis, shear force, and color analysis. Subsamples were used for scanning electron microscopy of muscle ultrastructure. Texture profile analysis revealed that post-rigor processed abalone was significantly (P < 0.05) less firm and chewy than pre-rigor processed irrespective of muscle type, processing time, or pressure. L values increased with pressure to 68.9 at 300 MPa for pre-rigor processed foot, 73.8 for post-rigor processed foot, 90.9 for pre-rigor processed adductor, and 89.0 for post-rigor processed adductor. Scanning electron microscopy images showed fraying of collagen fibers in processed adductor, but did not show pressure-induced compaction of the foot myofibrils. Post-rigor processed abalone meat was more tender than pre-rigor processed meat, and post-rigor processed foot meat was lighter in color than pre-rigor processed foot meat, suggesting that waiting for rigor to resolve prior to processing abalones may improve consumer perceptions of quality and market value. © 2014 Institute of Food Technologists®

  16. Meat consumption and risk of type 2 diabetes: the Multiethnic Cohort.

    PubMed

    Steinbrecher, A; Erber, E; Grandinetti, A; Kolonel, L N; Maskarinec, G

    2011-04-01

    To examine the association of meat consumption with diabetes risk in the Hawaii component of the Multiethnic Cohort and to assess effect modification by ethnicity. A prospective cohort study. Baseline information on diet and lifestyle was assessed by questionnaire. The cohort was followed up for incident cases of diabetes, which were identified through self-reports, medication questionnaires, or health plan linkages. Cox regression was used to calculate hazard ratios (HR) and 95% confidence intervals for diabetes associated with quintile of meat consumption. Hawaii, USA. A total of 29,759 Caucasian, 35,244 Japanese-American and 10,509 Native Hawaiian men and women, aged 45-75 years at baseline. During a mean follow-up time of 14 years, 8587 incident diabetes cases were identified. Intake of red meat was positively associated with diabetes risk in men (fifth v. first quintile: HR=1.43; 95% CI 1.29, 1.59) and women (fifth v. first quintile: HR=1.30; 95% CI 1.17, 1.45) in adjusted models. The respective HR for processed red meat intake were 1.57 (95% CI 1.42, 1.75) and 1.45 (95% CI 1.30, 1.62). The association for processed poultry was weaker than for processed red meat, and fresh poultry intake was not associated with diabetes risk. For men only, we observed significant interactions of ethnicity with the red and processed red meat associations, with Caucasians experiencing slightly higher risks than Japanese-Americans. Our findings support the growing evidence that red and processed meat intake increase risk for diabetes irrespective of ethnicity and level of BMI.

  17. Processed red meat intake and risk of COPD: A systematic review and dose-response meta-analysis of prospective cohort studies.

    PubMed

    Salari-Moghaddam, Asma; Milajerdi, Alireza; Larijani, Bagher; Esmaillzadeh, Ahmad

    2018-06-01

    No earlier study has summarized findings from previous publications on processed red meat intake and risk of Chronic Obstructive Pulmonary Disease (COPD). This systematic review and meta-analysis was conducted to examine the association between processed red meat intake and COPD risk. We searched in PubMed/Medline, ISI Web of Knowledge, Scopus, EMBASE and Google Scholar up to April 2018 to identify relevant studies. Prospective cohort studies that considered processed red meat as the exposure variable and COPD as the main outcome variable or as one of the outcomes were included in the systematic review. Publications in which hazard ratios (HRs) were reported as effect size were included in the meta-analysis. Finally, five cohort studies were considered in this systematic review and meta-analysis. In total, 289,952 participants, including 8338 subjects with COPD, aged ≥27 years were included in the meta-analysis. These studies were from Sweden and the US. Linear dose response meta-analysis revealed that each 50 gr/week increase in processed red meat intake was associated with 8% higher risk of COPD (HR: 1.08; 95% CI: 1.03, 1.13). There was an evidence of non-linear association between processed red meat intake and risk of COPD (P < 0.001). In this systematic review and meta-analysis, we found a significant positive association between processed red meat intake and risk of COPD. CRD42017077971. Copyright © 2018 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  18. Dietary Red and Processed Meat Intake and Markers of Adiposity and Inflammation: The Multiethnic Cohort Study.

    PubMed

    Chai, Weiwen; Morimoto, Yukiko; Cooney, Robert V; Franke, Adrian A; Shvetsov, Yurii B; Le Marchand, Loïc; Haiman, Christopher A; Kolonel, Laurence N; Goodman, Marc T; Maskarinec, Gertraud

    2017-07-01

    The potential influence of dietary factors on inflammation is important for cancer prevention. Utilizing data from control participants (312 men, 911 women) in 2 nested case-control studies of cancer within the Multiethnic Cohort, we examined the associations of red and processed meat intake with serum levels of leptin, adiponectin, C-reactive protein (CRP), tumor necrosis factor (TNF)-α, and interleukin (IL)-6 and the mediator effect of body mass index (BMI) on the above associations (if present). Multivariable linear models were applied to assess the association between red and processed meat intake at cohort entry and serum biomarker levels measured 9.1 years later after adjusting for covariates and to determine the mediator effect of BMI. Overall red and processed meat intake was positively associated with serum leptin levels in men (β = 0.180, p = 0.0004) and women (β = 0.167, p < 0.0001). In women, higher red and processed meat consumption was significantly associated with higher CRP (β = 0.069, p = 0.03) and lower adiponectin levels (β = -0.082, p = 0.005). In mediation analyses with red and processed meat intake and BMI as predictors, the associations of red and processed meat with biomarkers decreased substantially (as indicated by percentage change in effect: leptin in men, 13.4%; leptin in women, 13.7%; adiponectin in women, -4.7%; CRP in women, 7.4%) and were no longer significant (p > 0.05), whereas BMI remained significantly associated with serum leptin (men: β = 3.209, p < 0.0001; women: β = 2.891, p < 0.0001), adiponectin (women: β = -1.085, p < 0.0001), and CRP (women: β = 1.581, p < 0.0001). The current data suggest that the amount of excess body weight or the degree of adiposity may mediate the relations between dietary red and processed meat intake and serum biomarkers associated with obesity and inflammation.

  19. Meat intake and reproductive parameters among young men.

    PubMed

    Afeiche, Myriam C; Williams, Paige L; Gaskins, Audrey J; Mendiola, Jaime; Jørgensen, Niels; Swan, Shanna H; Chavarro, Jorge E

    2014-05-01

    In the United States, anabolic sex steroids are administered to cattle for growth promotion. There is concern regarding the reproductive consequences of this practice in men who eat beef. We investigated whether meat consumption was associated with semen quality parameters and reproductive hormone levels in young men. Semen samples were obtained from 189 men aged 18-22 years. Diet was assessed with a previously validated food frequency questionnaire. We used linear regression to analyze the cross-sectional associations of meat intake with semen quality parameters and reproductive hormones while adjusting for potential confounders. There was an inverse relation between processed red meat intake and total sperm count. The adjusted relative differences in total sperm counts for men in increasing quartiles of processed meat intake were 0 (ref), -3 (95% confidence interval = -67 to 37), -14 (-82 to 28), and -78 (-202 to -5) million (test for trend, P = 0.01). This association was strongest among men with abstinence time less than 2 days and was driven by a strong inverse relation between processed red meat intake and ejaculate volume (test for trend, P = 0.003). In our population of young men, processed meat intake was associated with lower total sperm count. We cannot distinguish whether this association is because of residual confounding by abstinence time or represents a true biological effect.

  20. Identifying risk event in Indonesian fresh meat supply chain

    NASA Astrophysics Data System (ADS)

    Wahyuni, H. C.; Vanany, I.; Ciptomulyono, U.

    2018-04-01

    The aim of this paper is to identify risk issues in Indonesian fresh meat supply chain from the farm until to the “plate”. The critical points for food safety in physical fresh meat product flow are also identified. The paper employed one case study in the Indonesian fresh meat company by conducting observations and in-depth three stages of interviews. At the first interview, the players, process, and activities in the fresh meat industry were identified. In the second interview, critical points for food safety were recognized. The risk events in each player and process were identified in the last interview. The research will be conducted in three stages, but this article focuses on risk identification process (first stage) only. The second stage is measuring risk and the third stage focuses on determining the value of risk priority. The results showed that there were four players in the fresh meat supply chain: livestock (source), slaughter (make), distributor and retail (deliver). Each player has different activities and identified 16 risk events in the fresh meat supply chain. Some of the strategies that can be used to reduce the occurrence of such risks include improving the ability of laborers on food safety systems, improving cutting equipment and distribution processes

  1. 40 CFR 429.130 - Applicability; description of the finishing subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ..., fabrication, and by-product utilization timber processing operations not otherwise covered by specific... (CONTINUED) EFFLUENT GUIDELINES AND STANDARDS TIMBER PRODUCTS PROCESSING POINT SOURCE CATEGORY Finishing...

  2. 40 CFR 408.167 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... Alaskan Hand-Butchered Salmon Processing Subcategory § 408.167 Effluent limitations guidelines... salmon processing facility located in population or processing centers including but not limited to...

  3. 40 CFR 408.167 - Effluent limitations guidelines representing the degree of effluent reduction attainable by the...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Alaskan Hand-Butchered Salmon Processing Subcategory § 408.167 Effluent limitations guidelines... salmon processing facility located in population or processing centers including but not limited to...

  4. High pressure processing of fresh meat--is it worth it?

    PubMed

    Ma, Hanjun; Ledward, D A

    2013-12-01

    When subjected to high pressures at ambient temperatures, the shelf life of fresh meat is increased; however the meat takes on a cooked appearance as the actomyosin denatures at about 200MPa and the myoglobin denatures and/or co-precipitates with other proteins at about 400MPa. In addition, at pressures of 400MPa and above the unsaturated lipids in the meat become more susceptible to oxidation, probably due to the release of iron from complexes present in meat (haemosiderin and ferritin?) and/or changes in the lipid membrane. Thus, even if legislation allowed it, it is unlikely that many consumers would be prepared to buy such meat. However if pre-rigor meat is subjected to pressures of about 100-150MPa, below those necessary to cause colour changes, it becomes significantly more tender than its untreated counterpart and this may now be a commercially viable process, given the decreasing cost of high pressure rigs. When treated at 100-200MPa while the temperature is raised from ambient to around 60°C post-rigor meat also yields a tender product and this may also be a commercially attractive process to parts of the food industry, for example those involved in catering. Copyright © 2013 Elsevier Ltd. All rights reserved.

  5. Oxidative stability of fermented meat products.

    PubMed

    Wójciak, Karolina M; Dolatowski, Zbigniew J

    2012-04-02

    Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.

  6. Metabonomics profiling of marinated meat in soy sauce during processing.

    PubMed

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P < 0.05). After marinating, most of the metabolites decreased except for acetate and alanine (P < 0.05). There was a negative effect on the taste of marinated meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. The prevalence of Salmonella from cheek meat and head trim in a pork processing plant in the United States

    USDA-ARS?s Scientific Manuscript database

    In a preliminary survey, a large pork processing plant in the United States was sampled bimonthly from January to July of 2015 to determine the prevalence, seasonality, and serotype diversity of Salmonella enterica (SE) isolated from cheek meat and head trim of swine carcasses. Each cheek meat and ...

  8. 40 CFR 415.331 - Specialized definitions.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... Hydrogen Production Subcategory § 415.331 Specialized definitions. For the purpose of this subpart: (a... hydrogen. (c) The term process wastewater means any water which, during manufacturing or processing, comes...

  9. 40 CFR 415.331 - Specialized definitions.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... Hydrogen Production Subcategory § 415.331 Specialized definitions. For the purpose of this subpart: (a... hydrogen. (c) The term process wastewater means any water which, during manufacturing or processing, comes...

  10. 40 CFR 415.331 - Specialized definitions.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... Hydrogen Production Subcategory § 415.331 Specialized definitions. For the purpose of this subpart: (a... hydrogen. (c) The term process wastewater means any water which, during manufacturing or processing, comes...

  11. 40 CFR 415.331 - Specialized definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... Hydrogen Production Subcategory § 415.331 Specialized definitions. For the purpose of this subpart: (a... hydrogen. (c) The term process wastewater means any water which, during manufacturing or processing, comes...

  12. First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products.

    PubMed

    Schöck, Matthias; Liebminger, Stefan; Berg, Gabriele; Cernava, Tomislav

    2018-04-03

    Every year about 20% of the globally produced meat gets lost due to microbial spoilage. Nevertheless, the demand for processed meat is constantly rising and producers are searching for novel strategies to reduce microbial contaminations in their products. In the present study, we evaluated the applicability of alkylpyrazines as antimicrobial agents. These fragrant molecules naturally occur in different vegetables, fruits, roasted nut and meat. Several pyrazine derivatives are readily added to processed products for flavoring purposes in the food industry. To evaluate their potential for application, two derivatives were tested for their antimicrobial activity against meat-associated bacterial contaminants and chicken meat as a whole. Isolates assigned to Carnobacteriaceae, Enterobacteriaceae, Listeriaceae, and Moraxellaceae were substantially inhibited in the pilot tests. Moreover, treatments of pyrazine-susceptible isolates resulted in 4-log reductions in bacterial cell counts. The effect was more pronounced when the model contaminants were exposed to higher concentrations of 5-isobutyl-2,3-dimethylpyrazine. In a first small-scale application with processed chicken meat, it was demonstrated that the antimicrobial effects of 2-isobutyl-3-methylpyrazine can be improved by additionally lowering the water activity on the meat surface when maltodextrin is used as a carrier substance. At low pyrazine dosages, the number of viable bacteria was decreased up to 95% in comparison to the corresponding controls. A complementary imaging method that was developed to assess the efficacy on the product, reinforced the applicability of this two-component system.

  13. Preventing spoilage of poultry meat: focus on spoilage microorganisms and their control

    USDA-ARS?s Scientific Manuscript database

    The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packagin...

  14. 9 CFR 318.23 - Heat-processing and stabilization requirements for uncured meat patties.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... requirements for uncured meat patties. 318.23 Section 318.23 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY... uncured meat patties. (a) Definitions. For purposes of this section, the following definitions shall apply...

  15. Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions.

    PubMed

    Stellato, Giuseppina; La Storia, Antonietta; De Filippis, Francesca; Borriello, Giorgia; Villani, Francesco; Ercolini, Danilo

    2016-07-01

    Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n = 20), including LD (n = 10) and SD (n = 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher's hand. The microbiota of both meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between meat and environmental samples, with higher levels of Proteobacteria in meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the meat samples and were positively correlated with Proteobacteria Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the contamination. The study provides an in-depth description of the microbiota of meat and meat processing environments. It highlights the importance of the environment as a contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of contamination. Copyright © 2016, American Society for Microbiology. All Rights Reserved.

  16. Meat intake is not associated with risk of non-Hodgkin lymphoma in a large prospective cohort of U.S. men and women.

    PubMed

    Daniel, Carrie R; Sinha, Rashmi; Park, Yikyung; Graubard, Barry I; Hollenbeck, Albert R; Morton, Lindsay M; Cross, Amanda J

    2012-06-01

    Meat intake has been inconsistently associated with risk of non-Hodgkin lymphoma (NHL), a heterogeneous group of malignancies of the lymphoid tissue etiologically linked to immunomodulatory factors. In a large U.S. cohort, we prospectively investigated several biologically plausible mechanisms related to meat intake, including meat-cooking and meat-processing compounds, in relation to NHL risk by histologic subtype. At baseline (1995-1996), participants of the NIH-AARP Diet and Health Study completed a diet and lifestyle questionnaire (n = 492,186), and a subcohort (n = 302,162) also completed a questionnaire on meat-cooking methods and doneness levels. Over a mean of 9 y of follow-up, we identified 3611 incident cases of NHL. In multivariable Cox proportional hazards regression models, we found no association between intake of red meat, processed meat, fish, poultry, heme iron, nitrite, nitrate, animal fat, or protein and NHL risk. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline) and DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline), heterocyclic amines formed in meats cooked to well done at high temperatures, were inversely associated with chronic lymphocytic leukemia/small lymphocytic lymphoma [n = 979; HR (95% CI) for the highest vs. lowest quintile of intake: 0.73 (0.55, 0.96) and 0.77 (0.61, 0.98), respectively]. In this large U.S. cohort, meat intake was not associated with NHL or any histologic subtypes of NHL. Contrary to findings in animal models and other cancer sites, meat-cooking and -processing compounds did not increase NHL risk.

  17. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review.

    PubMed

    Sohaib, Muhammad; Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products.

  18. An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review

    PubMed Central

    Jamil, Faraz

    2017-01-01

    Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirements serving as major protein source and provide essential vitamins and minerals. Globally, consumer demand is increasing for healthy, hygienic and safe meat and meat products due to growing population, income level and food choices. As, food choices are mainly influenced by region, religion and economic level. However, religion is one of the major factor to influence the food choices. In this context, halal foods a growing trend, trade estimated to cross USD $ 3 trillion and among this, meat sector contribute about US$ 600 billion. Halal meat and allied products is requirement from Muslims but it is also accepted by non-Muslims due to safe and hygienic nature, nutritious value and superior quality. Pakistan meat industry is vibrant and has seen rigorous developments during last decade as government also showed interest to boost livestock production and processing facilities to meet increasing local and global demand. The industry has potential to grow owing to its natural animal rearing capability, muslim majority country (96% of total population), improvisation of market and consumer preference towards halal meat. Current review debates Pakistan meat industry scenario, production trend, global trade as well as future potential with respect to modernization, processing, distribution and trade. The data presented here is useful for meat producers, processors and people involved in export of Pakistani meat and meat based products. PMID:28747818

  19. 40 CFR 458.41 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process Subcategory... apply to this subpart. (b) The term “product” shall mean carbon black manufactured by the lamp process. ...

  20. 40 CFR 458.41 - Specialized definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... AND STANDARDS CARBON BLACK MANUFACTURING POINT SOURCE CATEGORY Carbon Black Lamp Process Subcategory... apply to this subpart. (b) The term “product” shall mean carbon black manufactured by the lamp process. ...

  1. 40 CFR 405.41 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Butter Subcategory § 405.41 Specialized... term “BOD5 input” shall mean the biochemical oxygen demand of the materials entered into process. It...

  2. Control of Thermal Meat Processing

    NASA Astrophysics Data System (ADS)

    Griffis, Carl L.; Osaili, Tareq M.

    The recent growth of the market for ready-to-eat (RTE) meat and poultry products has led to serious concern over foodborne illnesses due to the presence of pathogens, particularly Salmonella spp, Listeria monocytogenes and Escherichia coli O157:H7 in meat and poultry products. Emphasis has been placed on thermal processing since heat treatment is still considered the primary means of eliminating foodborne pathogens from raw meat and poultry products (Juneja, Eblen, & Ransom, 2001). Inadequate time/temperature exposure during cooking is a contributing factor in food poisoning outbreaks. Optimal heat treatment is required not only to destroy pathogenic microorganisms in meat and poultry products but also to maintain desirable food quality and product yield.

  3. Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: the Norwegian Women and Cancer (NOWAC) cohort study.

    PubMed

    Parr, Christine L; Hjartåker, Anette; Lund, Eiliv; Veierød, Marit B

    2013-09-01

    Red and processed meat intake is an established risk factor for colorectal cancer (CRC), but epidemiological evidence by subsite and sex is still limited. In the population-based Norwegian Women and Cancer cohort, we examined associations of meat intake with incident proximal colon, distal colon and rectal cancer, in 84,538 women who completed a validated food frequency questionnaire (FFQ) during 1996-1998 or 2003-2005 (baseline or exposure update) at age 41-70 years, with follow-up by register linkages through 2009. We also examined the effect of meat cooking methods in a subsample (n = 43,636). Multivariable hazard ratios (HRs) were estimated by Cox regression. There were 459 colon (242 proximal and 167 distal), and 215 rectal cancer cases with follow-up ≥ 1 (median 11.1) year. Processed meat intake ≥60 vs. <15 g/day was associated with significantly increased cancer risk in all subsites with HRs (95% confidence interval, CI) of 1.69 (1.05-2.72) for proximal colon, 2.13 (1.18-3.83) for distal colon and 1.71 (1.02-2.85) for rectal cancer. Regression calibration of continuous effects based on repeated 24-hr dietary recalls, indicated attenuation due to measurement errors in FFQ data, but corrected HRs were not statistically significant due to wider CIs. Our study did not support an association between CRC risk and intake of red meat, chicken, or meat cooking methods, but a high processed meat intake was associated with increased risk of proximal colon, distal colon and rectal cancer. The effect of processed meat was mainly driven by the intake of sausages. Copyright © 2013 UICC.

  4. The impact of processing meat and fish products on phosphorus intake in chronic kidney disease patients.

    PubMed

    Lou-Arnal, Luis M; Caverni-Muñoz, Alberto; Arnaudas-Casanova, Laura; Vercet-Tormo, Antonio; Gimeno-Orna, José A; Sanz-París, Alejandro; Caramelo-Gutiérrez, Rocío; Alvarez-Lipe, Rafael; Sahdalá-Santana, Laura; Gracia-García, Olga; Luzón-Alonso, Marta

    2013-11-13

    The use of phosphate additives in meat and fish processing leads to a phosphorus overload that we cannot quantify through labelling or food composition tables. We analysed this increase by measuring phosphorus content in these products by spectrophotometry. We determined the phosphorus/protein ratio in fresh meat and fish products with varying degrees of processing by spectrophotometry (phosphorus) and the Kjeldahl method (proteins). We contrasted these results with those reflected in the food composition tables. The phosphorus/protein ratio was higher in processed meat products (15.83 mg/g) than in battered (11.04 mg/g) and frozen meat products (10.5mg/g), and was lower in fresh (8.41 mg/g) and refrigerated meat products (8.78 mg/g). Fresh white fish had a phosphorus/protein ratio of 8.58mg/g, while it increased by 22% (10.3mg/g) in frozen white fish and by 46% (12.54 mg/g) in battered fish. The information in the tables was poor and confusing, and no reference is made to the brands tested. Processing meat and fish products poses a serious obstacle to the reduction of phosphorus intake. The current regulatory framework does not assist us in the objective of reducing phosphorus additives, since it considers them safe for public consumption. Overcoming these barriers requires a coordinated effort to demonstrate that a high intake of these additives may be harmful to the general population and it should be more closely examined by regulators.

  5. Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica).

    PubMed

    Lasekan, Ola; Muniady, Megala; Lin, Mee; Dabaj, Fatma

    2018-04-24

    Food flavor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that flavor can strongly influence consumer's acceptability judgment. The increase in the consumption of snail meat across the world calls for the need to research into the aroma compounds responsible for the distinctive aroma notes of processed snail meat. The odorants responsible for the unique aroma notes in thermally processed giant African snail meats were evaluated by means of aroma extract dilution analysis (AEDA), gas chromatography-olfactometry (GC-O) and odor activity values (OAVs) respectively. Results revealed significant differences in the aroma profiles of the raw and thermally processed snail meats. Whilst the aroma profile of the raw snail meat was dominated with the floral-like β-ionone and β-iso-methyl ionone, sweaty/cheesy-like butanoic acid, and the mushroom-like 1-octen-3-one, the boiled and fried samples were dominated with the thermally generated odorants like 2-methylpyrazine, 2,5-dimethylpyrazine, 2-acetylthiazole and 2-acetylpyridine. Finally, results have shown that sotolon, 2-acetyl-1-pyrroline, 2-furanmethanethiol, 2-methylbutanal, 1-octen-3-one, octanal, furanone, 2-methoxyphenol, 2-acetylpyridine, 2-acetylthiazole, and 2-methylpyrazine contributed to the overall aroma of the thermally processed snail meat.

  6. Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast.

    PubMed

    Karunanayaka, Deshani S; Jayasena, Dinesh D; Jo, Cheorun

    2016-01-01

    Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat (L* ≤ 58). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

  7. Lipid stability in meat and meat products.

    PubMed

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  8. Inactivation of uropathogenic Escherichia coli in ground chicken meat using high pressure processing and gamma radiation, and in purge and chicken meat surfaces by ultraviolet light

    USDA-ARS?s Scientific Manuscript database

    Uropathogenic Escherichia coli (UPEC) are common contaminants in meat and poultry. Nonthermal food safety intervention technologies used to improve safety and shelf-life of both human and pet foods can include high pressure processing (HPP), ionizing (gamma) radiation (GR), and ultraviolet light (UV...

  9. Meat Processing Company Staff as Innovation Intermediaries: Developing a Framework from New Zealand's Red Meat Sector

    ERIC Educational Resources Information Center

    Westbrooke, Victoria; Guenther, Meike; Bewsell, Denise; Greer, Glen

    2018-01-01

    Purpose: Meat processing companies have the potential to raise farm and sector productivity by directly working with farmers. This study assesses how commercial companies can undertake the roles of innovation intermediaries to increase productivity in New Zealand's sheep and beef sector. Design/methodology/approach: This study uses a case study…

  10. [Association of processed meat intake and obesity in a population-based study of Japanese-Brazilians].

    PubMed

    Cristofoletti, Maria F; Gimeno, Suely G A; Ferreira, Sandra R G; Cardoso, Marly A

    2013-08-01

    The aim of this study was to investigate the association between the consumption of processed meat with overall, abdominal, and overall with abdominal obesity in a Japanese-Brazilian population, which is known to be at cardiometabolic risk. A total of 329 men and 443 women aged ≥ 30 years were evaluated in a cross-sectional population-based survey. Diagnosis of overall obesity and abdominal obesity were based on the World Health Organization (WHO) criteria for Asians. Food intake was assessed by a validated food frequency questionaire. In men, processed meat intake was positively associated with overall with abdominal obesity (OR 2.97; 95%CI 1.13-7.78) after adjustment. In women, only the red meat group was associated with overall with abdominal obesity after adjustment (OR 0.47, 95%CI 0.23-0.96). Our results showed that high intakes of processed meats were associated with overall with abdominal obesity in male Japanese-Brazilians, but not in females.

  11. 40 CFR 409.21 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.21... (raw sugar) contained within aqueous solution at the beginning of the process for production of refined cane sugar. ...

  12. 40 CFR 409.21 - Specialized definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.21... (raw sugar) contained within aqueous solution at the beginning of the process for production of refined cane sugar. ...

  13. 40 CFR 406.61 - Specialized definitions.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... STANDARDS GRAIN MILLS POINT SOURCE CATEGORY Parboiled Rice Processing Subcategory § 406.61 Specialized... term “rice” shall mean rice delivered to a plant before processing. (c) The abbreviation “cwt” shall...

  14. 40 CFR 443.21 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... CATEGORY Asphalt Concrete Subcategory § 443.21 Specialized definitions. For the purpose of this subpart: (a... concrete. (c) The term “process wastewater pollutants” shall mean any pollutants present in the process...

  15. 40 CFR 409.21 - Specialized definitions.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.21... (raw sugar) contained within aqueous solution at the beginning of the process for production of refined cane sugar. ...

  16. 40 CFR 409.21 - Specialized definitions.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Crystalline Cane Sugar Refining Subcategory § 409.21... (raw sugar) contained within aqueous solution at the beginning of the process for production of refined cane sugar. ...

  17. 40 CFR 409.61 - Specialized definitions.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... AND STANDARDS SUGAR PROCESSING POINT SOURCE CATEGORY Hilo-Hamakua Coast of the Island of Hawaii Raw Cane Sugar Processing Subcategory § 409.61 Specialized definitions. For the purpose of this subpart: (a...

  18. 40 CFR 405.31 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Cultured Products Subcategory § 405.31 Specialized... term “BOD5 input” shall mean the biochemical oxygen demand of the materials entered into process. It...

  19. 40 CFR 405.91 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Condensed Milk Subcategory § 405.91 Specialized... term “BOD5 input” shall mean the biochemical oxygen demand of the materials entered into process. It...

  20. 40 CFR 405.21 - Specialized definitions.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Fluid Products Subcategory § 405.21 Specialized... term “BOD5 input” shall mean the biochemical oxygen demand of the materials entered into process. It...

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