Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.

PubMed

Uyttendaele, M; Busschaert, P; Valero, A; Geeraerd, A H; Vermeulen, A; Jacxsens, L; Goh, K K; De Loy, A; Van Impe, J F; Devlieghere, F

2009-07-31

Processed ready-to-eat (RTE) foods with a prolonged shelf-life under refrigeration are at risk products for listeriosis. This manuscript provides an overview of prevalence data (n=1974) and challenge tests (n=299) related to Listeria monocytogenes for three categories of RTE food i) mayonnaise-based deli-salads (1187 presence/absence tests and 182 challenge tests), ii) cooked meat products (639 presence/absence tests and 92 challenge tests), and iii) smoked fish (90 presence/absence tests and 25 challenge tests), based on data records obtained from various food business operators in Belgium in the frame of the validation and verification of their HACCP plans over the period 2005-2007. Overall, the prevalence of L. monocytogenes in these RTE foods in the present study was lower compared to former studies in Belgium. For mayonnaise-based deli-salads, in 80 out of 1187 samples (6.7%) the pathogen was detected in 25 g. L. monocytogenes positive samples were often associated with smoked fish deli-salads. Cooked meat products showed a 1.1% (n=639) prevalence of the pathogen. For both food categories, numbers per gram never exceeded 100 CFU. L. monocytogenes was detected in 27.8% (25/90) smoked fish samples, while 4/25 positive samples failed to comply to the 100 CFU/g limit set out in EU Regulation 2073/2005. Challenge testing showed growth potential in 18/182 (9.9%) deli-salads and 61/92 (66%) cooked meat products. Nevertheless, both for deli-salads and cooked meat products, appropriate product formulation and storage conditions based upon hurdle technology could guarantee no growth of L. monocytogenes throughout the shelf-life as specified by the food business operator. Challenge testing of smoked fish showed growth of L. monocytogenes in 12/25 samples stored for 3-4 weeks at 4 degrees C. Of 45 (non-inoculated) smoked fish samples (13 of which were initially positive in 25 g) which were subjected to shelf-life testing, numbers exceeded 100 CFU/g in only one sample

Relationships Between Alcohol Consumption, Smoking Status and Food Habits in Greek Adolescents. Vascular Implications for the Future.

PubMed

Papadopoulou, Sousana K; Hassapidou, Maria N; Katsiki, Niki; Fachantidis, Panagiotis; Fachantidou, Anna I; Daskalou, Efstratia; Deligiannis, Asterios P

2017-01-01

Addictive behaviours in adolescents such as alcohol consumption and smoking are rapidly increasing worldwide. No previous study has examined smoking status and alcohol consumption in adolescents of Northern Greece in relation to their food habits. Therefore, we assessed the smoking status and alcohol consumption, as well the food habits, of this population. Adolescents (495 boys and 508 girls) aged 15±1 years old and 15±2 years old respectively, completed questionnaires regarding smoking, alcohol and food habits. Tobacco use and alcohol consumption were reported by 9.2% and 48.1% of them, respectively. Of those that drank alcohol, 13.9% were also smokers. Older adolescents were more likely to consume foods high in fat and sugar, low in vitamins and minerals as well as foods, considered by them to be less healthy and prepared in a less healthy way. Moreover, smoker adolescents were less likely to choose foods considered to be healthy and prepared in a healthy way, whereas they were more likely to choose foods high in fat content. Both smoking and alcohol consumption may affect cardiovascular risk and the vasculature. Poor lifestyle (and risk of vascular events) can start at an early age. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Characterizing Cardiovascular Health and Evaluating a Low-Intensity Intervention to Promote Smoking Cessation in a Food-Assistance Population

PubMed Central

Perkett, Mackenzie; Robson, Shannon M.; Kripalu, Varsha; Wysota, Christina; McGarry, Charlotte; Weddle, David; Papas, Mia A.

2017-01-01

Food assistance recipients are at higher risk for poor cardiovascular health given their propensity to poor dietary intake and tobacco use. This study sought to evaluate the cardiovascular health status, and determine the impact of a low-intensity smoking cessation education intervention that connected mobile food pantry participants to state quit-smoking resources. A pre-post design with a 6-week follow-up was used to evaluate the impact of a 10–12 min smoking cessation education session implemented in five food pantries in Delaware. Baseline cardiovascular health, smoking behaviors and food security status were assessed. Smoking cessation knowledge, intention to quit and use of the state quit line were also assessed at follow-up. Of the 144 participants 72.3% reported having hypertension, 34.3% had diabetes, 13.9% had had a stroke. 50.0% were current smokers. The low-intensity intervention significantly increased smoking cessation knowledge but not intention to quit at follow-up. Seven percent of current smokers reported calling the quit line. Current tobacco use was five times more likely in food insecure versus food secure adults (OR 4.98; p=0.006), even after adjustment for demographic factors. Systems based approaches to address tobacco use and cardiovascular health in low-income populations are needed. The extent to which smoking cessation could reduce food insecurity and risk for cardiovascular disease in this population warrants investigation. PMID:27837357

Workplace smoking related absenteeism and productivity costs in Taiwan

PubMed Central

Tsai, S; Wen, C; Hu, S; Cheng, T; Huang, S

2005-01-01

Objective: To estimate productivity losses and financial costs to employers caused by cigarette smoking in the Taiwan workplace. Methods: The human capital approach was used to calculate lost productivity. Assuming the value of lost productivity was equal to the wage/salary rate and basing the calculations on smoking rate in the workforce, average days of absenteeism, average wage/salary rate, and increased risk and absenteeism among smokers obtained from earlier research, costs due to smoker absenteeism were estimated. Financial losses caused by passive smoking, smoking breaks, and occupational injuries were calculated. Results: Using a conservative estimate of excess absenteeism from work, male smokers took off an average of 4.36 sick days and male non-smokers took off an average of 3.30 sick days. Female smokers took off an average of 4.96 sick days and non-smoking females took off an average of 3.75 sick days. Excess absenteeism caused by employee smoking was estimated to cost US$178 million per annum for males and US$6 million for females at a total cost of US$184 million per annum. The time men and women spent taking smoking breaks amounted to nine days per year and six days per year, respectively, resulting in reduced output productivity losses of US$733 million. Increased sick leave costs due to passive smoking were approximately US$81 million. Potential costs incurred from occupational injuries among smoking employees were estimated to be US$34 million. Conclusions: Financial costs caused by increased absenteeism and reduced productivity from employees who smoke are significant in Taiwan. Based on conservative estimates, total costs attributed to smoking in the workforce were approximately US$1032 million. PMID:15923446

Workplace smoking related absenteeism and productivity costs in Taiwan.

PubMed

Tsai, S P; Wen, C P; Hu, S C; Cheng, T Y; Huang, S J

2005-06-01

To estimate productivity losses and financial costs to employers caused by cigarette smoking in the Taiwan workplace. The human capital approach was used to calculate lost productivity. Assuming the value of lost productivity was equal to the wage/salary rate and basing the calculations on smoking rate in the workforce, average days of absenteeism, average wage/salary rate, and increased risk and absenteeism among smokers obtained from earlier research, costs due to smoker absenteeism were estimated. Financial losses caused by passive smoking, smoking breaks, and occupational injuries were calculated. Using a conservative estimate of excess absenteeism from work, male smokers took off an average of 4.36 sick days and male non-smokers took off an average of 3.30 sick days. Female smokers took off an average of 4.96 sick days and non-smoking females took off an average of 3.75 sick days. Excess absenteeism caused by employee smoking was estimated to cost USD 178 million per annum for males and USD 6 million for females at a total cost of USD 184 million per annum. The time men and women spent taking smoking breaks amounted to nine days per year and six days per year, respectively, resulting in reduced output productivity losses of USD 733 million. Increased sick leave costs due to passive smoking were approximately USD 81 million. Potential costs incurred from occupational injuries among smoking employees were estimated to be USD 34 million. Financial costs caused by increased absenteeism and reduced productivity from employees who smoke are significant in Taiwan. Based on conservative estimates, total costs attributed to smoking in the workforce were approximately USD 1032 million.

Association Between Food Distress and Smoking Among Racially and Ethnically Diverse Adults, Schenectady, New York, 2013–2014

PubMed Central

Michaels, Isaac H.

2017-01-01

Introduction Smoking and poor nutrition are 2 leading preventable causes of death. This study investigated associations between smoking and indicators of individual- and neighborhood-level food distress among racially and ethnically diverse urban adults. Methods We analyzed data from a health interview survey and a food environment assessment collected in 2013 and 2014 in Schenectady, New York. We constructed logistic regression models for current smoking with 6 indicators of food distress as exposure variables and sociodemographic characteristics, depression, anxiety, perceived stress, alcohol binge drinking, and disability as covariates. Results The analytic sample consisted of 1,917 adults; 59.4% were female, more than half were racial/ethnic minorities (26.2% non-Hispanic black, 10.3% Hispanic, 10.9% Guyanese, 4.0% multiracial and other), and 37.1% were current smokers. All indicators of food distress remained in the parsimonious final model: consuming 0 or 1 serving of fruits and vegetables daily more than doubled the odds of smoking, compared with consuming 5 or more servings (odds ratio [OR], 2.05). Food insecurity (OR, 1.77), receiving Supplemental Nutrition Assistance Program benefits (OR, 1.79), using a food pantry (OR, 1.41), living in a neighborhood with low access to healthy food (OR, 1.40), and shopping for food often at a store with limited healthy food choices (OR, 1.38) were also associated with significantly higher odds of smoking. Conclusion Recognizing that smoking and food distress are independently associated would lead to innovative public health intervention strategies. We suggest stronger collaboration between tobacco and nutrition public health professionals to synergistically reduce tobacco use and improve nutrition behavior and food environments in communities. PMID:28840822

Association between Smoking Status and Food and Nutrient Consumption in Japanese: a Large-Scale Cross-Sectional Study.

PubMed

Endoh, Kaori; Kuriki, Kiyonori; Kasezawa, Nobuhiko; Tohyama, Kazushige; Goda, Toshinao

2015-01-01

In Japan, in comparison with the rest of the world the death rate of lung cancer is low although the smoking rate is relatively high. This is the so-called "Japanese smoking paradox". A healthy diet is proposed to attenuate the risk without quitting smoking. We here examined the relationships between smoking status (SS) and the consumption of food and nutrient in Japan. Totals of 5,587 men and 2,718 women were divided into three (non-smokers, smokers and heavy smokers) and two (non-smokers and smokers) groups, respectively, according to pack-year, which represents the amount of smoking over a long period. Food and nutrient consumption was estimated with a validated food frequency questionnaire. Using general linear models, food and nutrient consumption was estimated for each group in men and women, separately. In men, SS was positively related to consumption of rice, 3 alcoholic beverages, carbohydrate, alcohol and other 8 foods/nutrients (p<0.05 for all) and negatively to those of protein animal, fat, fatty acids, dietary fiber, isoflavones and 36 other foods/nutrients (p<0.05 for all). In women, SS was positively associated with intake of 13 foods/nutrients, while being negatively associated with those of rice, energy, dietary fiber, and 14 other foods/nutrients (p<0.05 for all). Our results support lower intake of vegetables and fruits rich in antioxidants, which are thought as preventive factors for many diseases, in smokers.

Changes in Food Intake and Activity after Quitting Smoking.

ERIC Educational Resources Information Center

Hall, Sharon M.; And Others

1989-01-01

Evaluated changes in food intake and activity levels among 95 subjects who quit smoking. Found significant increases in calories, sucrose, and fats 2 weeks after quitting. Total sugars changes were less consistent. Activity levels did not change significantly. At week 26, caloric intake for abstinent women was approximately equal to baseline…

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

Code of Federal Regulations, 2013 CFR

2013-01-01

... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION... COMPOSITION Meat Salads and Meat Spreads § 319.761 Potted meat food product and deviled meat food product...

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

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION... COMPOSITION Meat Salads and Meat Spreads § 319.761 Potted meat food product and deviled meat food product...

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

Code of Federal Regulations, 2012 CFR

2012-01-01

... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION... COMPOSITION Meat Salads and Meat Spreads § 319.761 Potted meat food product and deviled meat food product...

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

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION... COMPOSITION Meat Salads and Meat Spreads § 319.761 Potted meat food product and deviled meat food product...

Food and Drug Administration Evaluation and Cigarette Smoking Risk Perceptions

ERIC Educational Resources Information Center

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

2011-01-01

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

An evaluation of a theatre production to encourage non-smoking among elementary age children: 2 Smart 2 Smoke

PubMed Central

Perry, C.; Komro, K.; Dudovitz, B.; Veblen-Mortenson, S.; Jeddeloh, R.; Koele, R.; Gallanar, I.; Farbakhsh, K.; Stigler, M.

1999-01-01

OBJECTIVE—To evaluate the impact of a theatre production on smoking-related attitudes, norms, and intentions of children in grades 1-6 (aged 6-12 years).
DESIGN—Seventeen schools were randomly selected among 160 that were participating in the implementation of the theatre production 2 Smart 2 Smoke. Schools that participated in the theatre production after 3 December 1997 were assigned as control schools. Assignment of schools to a given date for the theatre production was a random process. Students in grades 1-6 were surveyed before and after the theatre production and associated activities. The data were examined for pretest-posttest differences and intervention-control differences. The school was the unit of analysis.
SETTING—Elementary schools in the Twin Cities metropolitan area.
PARTICIPANTS—Students in grades 1-6 in 17 elementary schools.
INTERVENTION—Two plays 2 Smart 2 Smoke for grades 1-3 (6-8 year olds) and grades 4-6 (9-12 year olds), respectively, with follow-up activities for the classroom and home. A national theatre company performed the plays at the schools.
MAIN OUTCOME MEASURES—Intention to smoke in the future, normative expectations about how many people smoke, functional meanings of smoking, expected outcomes of smoking.
RESULTS—10% more students reported that they would never smoke a cigarette after the theatre production. Students in grades 4-6 showed changes in the functional meanings and expected outcomes of smoking. Students in grades 1-3 showed changes in normative expectations.
CONCLUSIONS—Further research on the impact of live theatre productions as a smoking prevention strategy is recommended.


Keywords: smoking prevention; children; theatre production PMID:10478401

Utilization of smoked salmon trim in extruded smoked salmon jerky.

PubMed

Kong, J; Dougherty, M P; Perkins, L B; Camire, M E

2012-06-01

During smoked salmon processing, the dark meat along the lateral line is removed before packaging; this by-product currently has little economic value. In this study, the dark meat trim was incorporated into an extruded jerky. Three formulations were processed: 100% smoked trim, 75% : 25% smoked trim : fresh salmon fillet, and 50% : 50% smoked trim : fresh salmon blends (w/w basis). The base formulation contained salmon (approximately 83.5%), tapioca starch (8%), pregelatinized potato starch (3%), sucrose (4%), salt (1.5%), sodium nitrate (0.02%), and ascorbyl palmitate (0.02% of the lipid content). Blends were extruded in a laboratory-scale twin-screw extruder and then hot-smoked for 5 h. There were no significant differences among formulations in moisture, water activity, and pH. Protein was highest in the 50 : 50 blend jerky. Ash content was highest in the jerky made with 100% trim. Total lipids and salt were higher in the 100% trim jerky than in the 50 : 50 blend. Hot smoking did not adversely affect docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) content in lipids from 100% smoked trim jerky. Servings of salmon jerky made with 75% and 100% smoked trim provided at least 500 mg of EPA and DHA. The 50 : 50 formulation had the highest Intl. Commission on Illumination (CIE) L*, a*, and b* color values. Seventy consumers rated all sensory attributes as between "like slightly" and "like moderately." With some formulation and processing refinements, lateral line trim from smoked salmon processors has potential to be incorporated into acceptable, healthful snack products. Dark meat along the lateral line is typically discarded by smoked salmon processors. This omega-3 fatty acid rich by-product can be used to make a smoked salmon jerky that provides a convenient source of these healthful lipids for consumers. © 2012 Institute of Food Technologists®

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

PubMed

2016-05-10

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

Chemical production in electrocautery smoke by a novel predictive model.

PubMed

Wu, Y-C; Tang, C-S; Huang, H-Y; Liu, C-H; Chen, Y-L; Chen, D-R; Lin, Y-W

2011-01-01

The hazards of electrocautery smoke have been known for decades. However, few clinical studies have been conducted to analyze the responsible variables of the smoke production. This study collected clinical smoke samples and systematically analyzed all possible factors. Thirty diathermy smoke samples were collected during mastectomy and abdominal cavity operations. Samples were analyzed using a gas chromatographer with a flame ionization detector. Data were applied to construct prediction models for chemical production from electrosurgeries to identify all possible factors that impact chemical production during electrosurgery. Toluene was detected in 27 smoke samples (90%) with concentrations of 0.003-0.463 mg/m(3) and production of 176.0-2,780.0 ng. Ethyl benzene and styrene were identified in very few cases. General linear regression analysis demonstrates that surgery type, patient age, electrocautery duration and imparted coagulation energy explained 67.63% of the variation in toluene production. Surgery type and patient age are known prior to surgery. In terms of risk precaution, the operating team should pay close attention to exposure when certain positive factors of increasing the chemical production are known in advance. Copyright © 2011 S. Karger AG, Basel.

Smoking: An independent risk factor for lost productivity in chronic rhinosinusitis.

PubMed

Campbell, Adam P; Hoehle, Lloyd P; Phillips, Katie M; Caradonna, David S; Gray, Stacey T; Sedaghat, Ahmad R

2017-08-01

Chronic rhinosinusitis (CRS) is associated with a significant loss of patient productivity that costs billions of dollars every year. Smoking is associated with worsening sinonasal symptoms, but its effect on lost productivity in CRS patients has yet to be described. Therefore, we sought to determine the association between smoking and productivity in patients with CRS. Prospective cross-sectional cohort study of 140 patients with CRS. Sinonasal symptom severity was measured using the 22-item Sino-Nasal Outcomes Test. Lost productivity was assessed by asking participants how many days of work and/or school they missed in the last 3 months due to CRS. Associations were sought between lost productivity and smoking. Participants missed a mean of 3.0 days (standard deviation = 12.8 days) of work or school due to CRS. Having any history of smoking was associated with 6 days of lost productivity due to CRS (adjusted β = 6.20, 95% confidence interval [CI]: 0.64 to 11.77, P = .031). Although the number of active smokers in our study cohort was very small (N = 6), we performed a univariate association between smoking status, considering former smokers and active smokers separately, and found that active smoking (β = 11.75, 95% CI: 2.11 to 21.40, P = .018) had a much larger impact on CRS-related productivity loss than that experienced by former smokers (β = 4.45, 95% CI: -0.32 to 9.23, P = .070). Smoking (likely driven by active smoking) is independently associated with missed days of work or school in patients with CRS. Further study is needed to determine whether interventions directed at smoking may impact CRS-related productivity loss. 2c Laryngoscope, 127:1742-1745, 2017. © 2017 The American Laryngological, Rhinological and Otological Society, Inc.

Knowledge, attitudes and beliefs about the health hazards of biomass smoke exposure amongst commercial food vendors in Nigeria.

PubMed

Nwankwo, Ogonna N O; Mokogwu, Ndubuisi; Agboghoroma, Orighomisan; Ahmed, Fahmi O; Mortimer, Kevin

2018-01-01

Exposure to biomass smoke is a major cause of morbidity and mortality in Africa. Commercial food vendors in Nigeria and elsewhere in Africa are commonly exposed to biomass smoke from open fire cooking both at work and home. Little is known about the knowledge, attitudes and beliefs of food vendors about the health hazards of biomass smoke exposure in Nigeria. We did a descriptive cross sectional survey of the knowledge, attitudes and beliefs of commercial food vendors in the cities of Benin and Calabar in Nigeria. We recruited respondents using a multi-stage approach. Structured interviewer-administered questionnaires were used for data collection. We recruited 308 participants (164, 53.2% female). The majority 185(60.2%) were married and had post-primary education 206(67.4%). The average monthly income was <30,000 Naira (US$150). Most 198(64.4%) were not aware that biomass smoke exposure is harmful to human health. About three-quarters (221; 71.8%) were unconcerned as to the effect of exposure to fumes from biomass fuels on their health. Less than half of respondents (110, 41.6%) believed biomass smoke was harmful to health. Male gender, being single, having post-primary education and preferring electricity or gas fuels were associated with good knowledge of the adverse health effects of biomass smoke exposure whilst female gender and having good knowledge of the adverse health effects of biomass smoke were associated with positive attitudes towards preventing exposure. Commercial food vendors in our study had limited knowledge about the adverse health effects of biomass smoke exposure and negative attitudes towards preventing these adverse health effects. We suggest an educational intervention is needed to improve this knowledge.

Development of a novel smoke-flavoured salmon product by sodium replacement using water vapour permeable bags.

PubMed

Rizo, Arantxa; Fuentes, Ana; Barat, José M; Fernández-Segovia, Isabel

2018-05-01

Food manufacturers need to reduce sodium content to meet consumer and public health demands. In the present study, the use of sodium-free (SF) salt and KCl to develop a novel smoke-flavoured salmon product with reduced sodium content was evaluated. Fifty percent of NaCl was replaced with 50% of SF salt or 50% KCl in the salmon smoke-flavouring process, which was carried out using water vapour permeable bags. Triangle tests showed that samples with either SF salt or KCl were statistically similar to the control samples (100% NaCl). Because no sensorial advantage in using SF salt was found compared to KCl and given the lower price of KCl, the KCl-NaCl samples were selected for the next phase. The changes of physicochemical and microbial parameters in smoke-flavoured salmon during 42 days showed that partial replacement of NaCl with KCl did not significantly affect the quality and shelf-life of smoke-flavoured salmon, which was over 42 days. Smoke-flavoured salmon with 37% sodium reduction was developed without affecting the sensory features and shelf-life. This is an interesting option for reducing the sodium content in such products to help meet the needs set by both health authorities and consumers. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Default mode network deactivation to smoking cue relative to food cue predicts treatment outcome in nicotine use disorder.

PubMed

Wilcox, Claire E; Claus, Eric D; Calhoun, Vince D; Rachakonda, Srinivas; Littlewood, Rae A; Mickey, Jessica; Arenella, Pamela B; Goodreau, Natalie; Hutchison, Kent E

2018-01-01

Identifying predictors of treatment outcome for nicotine use disorders (NUDs) may help improve efficacy of established treatments, like varenicline. Brain reactivity to drug stimuli predicts relapse risk in nicotine and other substance use disorders in some studies. Activity in the default mode network (DMN) is affected by drug cues and other palatable cues, but its clinical significance is unclear. In this study, 143 individuals with NUD (male n = 91, ages 18-55 years) received a functional magnetic resonance imaging scan during a visual cue task during which they were presented with a series of smoking-related or food-related video clips prior to randomization to treatment with varenicline (n = 80) or placebo. Group independent components analysis was utilized to isolate the DMN, and temporal sorting was used to calculate the difference between the DMN blood-oxygen-level dependent signal during smoke cues and that during food cues for each individual. Food cues were associated with greater deactivation compared with smoke cues in the DMN. In correcting for baseline smoking and other clinical variables, which have been shown to be related to treatment outcome in previous work, a less positive Smoke - Food difference score predicted greater smoking at 6 and 12 weeks when both treatment groups were combined (P = 0.005, β = -0.766). An exploratory analysis of executive control and salience networks demonstrated that a more positive Smoke - Food difference score for executive control network predicted a more robust response to varenicline relative to placebo. These findings provide further support to theories that brain reactivity to palatable cues, and in particular in DMN, may have a direct clinical relevance in NUD. © 2017 Society for the Study of Addiction.

Effects of isolated tobacco alkaloids and tobacco products on deprivation-induced food intake and meal patterns in rats.

PubMed

Bunney, Patricia E; Hansen, Mylissa; LeSage, Mark

2018-02-01

The ability of smoking to reduce body weight serves as motivation for continued smoking. It is unclear to what extent non-nicotine constituents in cigarettes are contributing to the weight-reducing effect of smoking. The purpose of the current study was to examine the effects of nicotine and four minor tobacco alkaloids (nornicotine, cotinine, anatabine, and anabasine) on food intake, one of the key regulators of body weight. In addition, a smokeless tobacco extract (STE) and e-cigarette (EC) refill liquid were used to model the effects of actual tobacco product exposure on food intake. Male Holztman rats were trained to lever press for food pellets during daily 2h sessions in operant chambers. In Experiment 1, the effects of subcutaneous injections of saline, nicotine (0.25-1.00mg/kg), nornicotine (0.50-6.00mg/kg), cotinine (1.00-100.00mg/kg), anatabine (0.25-3.00mg/kg), and anabasine (0.50-4.00mg/kg) were assessed. In Experiment 2, rats from Experiment 1 were used to examine the effects of nicotine, STE, and EC liquid. All alkaloids, except cotinine, produced a dose-dependent reduction in overall food intake. The highest doses of all drugs significantly reduced latency and response rate to obtain the first pellet. At some doses, nicotine, anatabine, and nornicotine reduced food intake within the first 45min without compensatory increases in intake later in the session. STE and EC liquid produced dose dependent decreases in food intake similar to nicotine alone. These data suggest that minor tobacco alkaloids have appetite suppressant effects and warrant further investigation into their effects on body weight, energy intake, and energy expenditure under free-feeding conditions. However, findings with STE and EC liquid suggest that nicotine is the primary constituent in these products to affect food intake, whereas levels of minor alkaloids in these products may be too low to influence food intake. Copyright © 2017 Elsevier Inc. All rights reserved.

Knowledge, attitudes and beliefs about the health hazards of biomass smoke exposure amongst commercial food vendors in Nigeria

PubMed Central

Mokogwu, Ndubuisi; Agboghoroma, Orighomisan; Ahmed, Fahmi O.; Mortimer, Kevin

2018-01-01

Background Exposure to biomass smoke is a major cause of morbidity and mortality in Africa. Commercial food vendors in Nigeria and elsewhere in Africa are commonly exposed to biomass smoke from open fire cooking both at work and home. Little is known about the knowledge, attitudes and beliefs of food vendors about the health hazards of biomass smoke exposure in Nigeria. Methods We did a descriptive cross sectional survey of the knowledge, attitudes and beliefs of commercial food vendors in the cities of Benin and Calabar in Nigeria. We recruited respondents using a multi-stage approach. Structured interviewer-administered questionnaires were used for data collection. Results We recruited 308 participants (164, 53.2% female). The majority 185(60.2%) were married and had post-primary education 206(67.4%). The average monthly income was <30,000 Naira (US$150). Most 198(64.4%) were not aware that biomass smoke exposure is harmful to human health. About three-quarters (221; 71.8%) were unconcerned as to the effect of exposure to fumes from biomass fuels on their health. Less than half of respondents (110, 41.6%) believed biomass smoke was harmful to health. Male gender, being single, having post-primary education and preferring electricity or gas fuels were associated with good knowledge of the adverse health effects of biomass smoke exposure whilst female gender and having good knowledge of the adverse health effects of biomass smoke were associated with positive attitudes towards preventing exposure. Conclusion Commercial food vendors in our study had limited knowledge about the adverse health effects of biomass smoke exposure and negative attitudes towards preventing these adverse health effects. We suggest an educational intervention is needed to improve this knowledge. PMID:29377962

Smoking, health, and survival: prospects in Bangladesh.

PubMed

Cohen, N

1981-05-16

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

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

PubMed

Sharma, Priyamvada; Murthy, Pratima; Shivhare, Parul

2015-01-01

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

Impact of smoking status on workplace absenteeism and productivity

PubMed Central

Halpern, M.; Shikiar, R.; Rentz, A.; Khan, Z.

2001-01-01

OBJECTIVES—To: evaluate the impact of smoking status on objective productivity and absenteeism measures; evaluate the impact of smoking status on subjective measures of productivity; and assess the correlation between subjective and objective productivity measures.
DESIGN—Prospective cohort study in a workplace environment.
SUBJECTS—Approximately 300 employees (100 each of former, current, and never smokers) at a reservation office of a large US airline.
MAIN OUTCOME MEASURES—Objective productivity and absenteeism data were supplied by the employer. Subjective assessments of productivity were collected using a self report instrument, the Health and Work Questionnaire (HWQ).
RESULTS—Current smokers had significantly greater absenteeism than did never smokers, with former smokers having intermediate values; among former smokers, absenteeism showed a significant decline with years following cessation. Former smokers showed an increase in seven of 10 objective productivity measures as compared to current smokers, with a mean increase of 4.5%. While objective productivity measures for former smokers decreased compared to measures for current smokers during the first year following cessation, values for former smokers were greater than those for current smokers by 1-4 years following cessation. Subjective assessments of "productivity evaluation by others" and "personal life satisfaction" showed significant trends with highest values for never smokers, lowest for current smokers, and intermediate for former smokers.
CONCLUSIONS—Workplace productivity is increased and absenteeism is decreased among former smokers as compared to current smokers. Productivity among former smokers increases over time toward values seen among never smokers. Subjective measures of productivity provide indications of novel ways of productivity assessment that are sensitive to smoking status.


Keywords: smoking cessation; workplace; absenteeism; productivity

Formation of volatile N-nitrosamines from food products, especially fish, under simulated gastric conditions.

PubMed

Groenen, P J; Luten, J B; Dhont, J H; de Cock-Bethbeder, M W; Prins, L A; Vreeken, J W

1982-01-01

Most food products do not form volatile nitrosamines under the simulated gastric conditions employed in the present study. Fish and other seafood products, however, regularly form nitrosodimethylamine (NDMA), sometimes in amounts of tens of micrograms per 'portion'. These results corroborate the tentative conclusions of a previous report from this laboratory. An attempt has been made to assess the influences of fish species, method of processing (freezing, smoking, canning, marinating, boiling, frying) and degree of freshness, but no particular type of product can be singled out as being a regular source of exceptional NDMA formation. If the model system employed is a valid approximation to the conditions obtaining in the human stomach, these studies suggest that the amounts of NDMA formed in vivo from certain fish samples might far exceed those already present in food products before consumption.

Experimental design-based isotope-dilution SPME-GC/MS method development for the analysis of smoke flavouring products.

PubMed

Giri, Anupam; Zelinkova, Zuzana; Wenzl, Thomas

2017-12-01

For the implementation of Regulation (EC) No 2065/2003 related to smoke flavourings used or intended for use in or on foods a method based on solid-phase micro extraction (SPME) GC/MS was developed for the characterisation of liquid smoke products. A statistically based experimental design (DoE) was used for method optimisation. The best general conditions to quantitatively analyse the liquid smoke compounds were obtained with a polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre, 60°C extraction temperature, 30 min extraction time, 250°C desorption temperature, 180 s desorption time, 15 s agitation time, and 250 rpm agitation speed. Under the optimised conditions, 119 wood pyrolysis products including furan/pyran derivatives, phenols, guaiacol, syringol, benzenediol, and their derivatives, cyclic ketones, and several other heterocyclic compounds were identified. The proposed method was repeatable (RSD% <5) and the calibration functions were linear for all compounds under study. Nine isotopically labelled internal standards were used for improving quantification of analytes by compensating matrix effects that might affect headspace equilibrium and extractability of compounds. The optimised isotope dilution SPME-GC/MS based analytical method proved to be fit for purpose, allowing the rapid identification and quantification of volatile compounds in liquid smoke flavourings.

Adolescent Smoking Prevention: Feasibility and Effect of Participatory Video Production.

PubMed

Park, Eunhee; Kulbok, Pamela A; Keim-Malpass, Jessica; Drake, Emily; Kennedy, Michael J

This study tested whether a youth participatory video production program for smoking prevention is feasible and effective. A participatory video production program was implemented in eight twice-weekly sessions at a youth summer camp in a community center in a low-income neighborhood. Twenty-three youths participated. Descriptive statistics and a qualitative analysis were conducted to test the feasibility of the program by assessing attendance rates, the time and resources required, reasons for participation, and program satisfaction using checklists and interviews. Smoking intention was measured via pre- and post-intervention surveys and a quantitative analysis utilizing a Wilcoxon Signed Rank test to detect differences in intention for non-smoking. Participants worked in groups to produce four video clips containing anti-smoking messages. Three main themes (active engagement, participation for community health, and personal growth and healthy development) emerged from the qualitative interview data. >75% of the participants considered the program excellent and stated that it met their expectations. Significant positive changes were also found from baseline to post-intervention in intention not to smoke. This study demonstrated the effect of a participatory digital media production approach and confirmed its feasibility for youth health promotion and health education. Participants' active involvement in producing anti-smoking videos for a community health-promotion campaign decreased their intention to smoke and empowered them as advocates for a non-smoking community. These findings confirm the feasibility and utility of digital media use and interactive technology for actively engaging young people in health promotion. Copyright © 2017 Elsevier Inc. All rights reserved.

Alternative Tobacco Product Use and Smoking Cessation: A National Study

PubMed Central

Popova, Lucy

2013-01-01

Objectives. We investigated the frequency of alternative tobacco product use (loose leaf, moist snuff, snus, dissolvables, electronic cigarettes [e-cigarettes]) among smokers and the association with quit attempts and intentions. Methods. A nationally representative probability-based cross-sectional survey of 1836 current or recently former adult smokers was completed in November 2011. Multivariate logistic regressions evaluated associations between alternative tobacco product use and smoking cessation behaviors. Results. Of the smokers, 38% had tried an alternative tobacco product, most frequently e-cigarettes. Alternative tobacco product use was associated with having made a quit attempt, and those intending to quit were significantly more likely to have tried and to currently use the products than were smokers with no intentions to quit. Use was not associated with successful quit attempts. Interest in future use of alternative tobacco products was low, except for e-cigarettes. Conclusions. Alternative tobacco products are attractive to smokers who want to quit smoking, but these data did not indicate that alternative tobacco products promote cessation. Unsubstantiated overt and implied claims that alternative tobacco products aid smoking cessation should be prohibited. PMID:23488521

A novel flow injection chemiluminescence method for automated and miniaturized determination of phenols in smoked food samples.

PubMed

Vakh, Christina; Evdokimova, Ekaterina; Pochivalov, Aleksei; Moskvin, Leonid; Bulatov, Andrey

2017-12-15

An easily performed fully automated and miniaturized flow injection chemiluminescence (CL) method for determination of phenols in smoked food samples has been proposed. This method includes the ultrasound assisted solid-liquid extraction coupled with gas-diffusion separation of phenols from smoked food sample and analytes absorption into a NaOH solution in a specially designed gas-diffusion cell. The flow system was designed to focus on automation and miniaturization with minimal sample and reagent consumption by inexpensive instrumentation. The luminol - N-bromosuccinimide system in an alkaline medium was used for the CL determination of phenols. The limit of detection of the proposed procedure was 3·10 -8 ·molL -1 (0.01mgkg -1 ) in terms of phenol. The presented method demonstrated to be a good tool for easy, rapid and cost-effective point-of-need screening phenols in smoked food samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

PubMed

Swaminathan, M S; Bhavani, R V

2013-09-01

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

Resisting tempting foods and smoking behavior: implications from a self-control theory perspective.

PubMed

Shmueli, Dikla; Prochaska, Judith J

2009-05-01

Individuals may desire to diet or restrain from eating certain foods while attempting to quit smoking out of concern for weight gain. However, previous research and clinical tobacco treatment guidelines suggest that concurrent dieting may undermine attempts to quit smoking. The current study applied the self-control strength model, which posits that self-regulation relies on a limited strength that is consumed with use, to test whether resisting tempting sweets would lead to a greater likelihood of subsequent smoking. Participants were 101 cigarette smokers randomly assigned to resist eating either from a tempting plate of sweets or from a plate of less tempting vegetables. All participants were then given a 10-min recess. Whether participants smoked during the break, measured with a breath carbon monoxide sample, served as the primary dependent variable. As predicted, participants who resisted sweets were more likely to smoke during the break (53.2%) than those who resisted vegetables (34.0%), chi2(1, N = 101) = 3.65 p < .05. The findings support the tenets of the self-control strength model and suggest the mechanism by which dietary restraint may harm efforts at quitting smoking.

Food production & availability - Essential prerequisites for sustainable food security

PubMed Central

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

2013-01-01

Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this. PMID:24135188

Acrolein Yields in Mainstream Smoke From Commercial Cigarette and Little Cigar Tobacco Products.

PubMed

Cecil, Todd L; Brewer, Tim M; Young, Mimy; Holman, Matthew R

2017-07-01

Many carbonyls are produced from the combustion of tobacco products and many of these carbonyls are harmful or potentially harmful constituents of mainstream cigarette smoke. One carbonyl of particular interest is acrolein, which is formed from the incomplete combustion of organic matter and the most significant contributor to non-cancer respiratory effects from cigarette smoke. Sheet-wrapped cigars, also known as "little cigars," are a type of tobacco products that have not been extensively investigated in literature. This study uses standard cigarette testing protocols to determine the acrolein yields from sheet-wrapped cigars. Sheet-wrapped cigar and cigarette products were tested by derivatizing the mainstream smoke with 2,4-dinitrophenylhydrazine (DNPH) solution and then quantifying the derivatives using conventional analytical systems. The results demonstrate that sheet-wrapped cigars can be tested for acrolein yields in mainstream smoke using the same methods used for the evaluation of cigarettes. The variability in the sheet-wrapped cigars and cigarettes under the International Organization for Standardization smoking regimen is statistically similar at the 95% confidence interval; however, increased variability is observed for sheet-wrapped cigar products under the Health Canada Intense (CI) smoking regimen. The amount of acrolein released by smoking sheet-wrapped cigars can be measured using standard smoking regimen currently used for cigarettes. The sheet-wrapped cigars were determined to yield similar quantity of acrolein from commercial cigarette products using two standard smoking regimens. This article reports on the measured quantity of acrolein from 15 commercial sheet-wrapped cigars using a validated standard smoking test method that derivatizes acrolein in the mainstream smoke with DNPH solution, and uses Liquid Chromatography/Ultra-Violet Detection (LC/UV) for separation and detection. These acrolein yields were similar to the levels found in

Transgenic foods, pesticides, dioxin, passive smoke. Consequences on breast milk.

PubMed

Cantani, A; Micera, M

2001-06-01

In recent years the efforts of companies manufacturing cow milk (CM) formulas have led to the development and availability of special formulas, which have dramatically reduced the morbidity of infants with food allergy (FA). However, the safety of several infants and children with food allergy is put to a severe test by transgenic foods, pesticides, and dioxin entering the scenario, also provoking breast milk contamination. Regarding transgenic foods, it is significant the attitude taken against people attempting to call them Frankenstein food, whereas pesticides and dioxin present in dietary foods for infants and young children, after a first arising of alarmed and inflamed controversies, have almost fallen into oblivion. Several of these substances are able to trigger immune alterations. Recent reports have shown that pears can contain pesticides in 54% of cases, a finding which obliges us to review elimination diets devised for allergic babies. However, these foods are far from being ideal both from the nutritional adequacy and hypoallergenicity; moreover, passive smoke is now a genetic factor. We would like to stress, according to the Latin wisdom that stands on the portal of our Clinic in puero homo, which means. In infant is the seed of the future man, that our goal is not only to reduce morbidity and mortality, but mainly to insure the best quality of life both to infants and adults.

Food production and service in UK hospitals.

PubMed

Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

2015-01-01

The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

Secondhand Tobacco Smoke (Environmental Tobacco Smoke)

Cancer.gov

Learn about secondhand tobacco smoke, which can raise your risk of lung cancer. Secondhand tobacco smoke is the combination of the smoke given off by a burning tobacco product and the smoke exhaled by a smoker. Also called environmental tobacco smoke, involuntary smoke, and passive smoke.

Changes in body weight and food choice in those attempting smoking cessation: a cluster randomised controlled trial

PubMed Central

2012-01-01

Background Fear of weight gain is a barrier to smoking cessation and significant cause of relapse for many people. The provision of nutritional advice as part of a smoking cessation programme may assist some in smoking cessation and perhaps limit weight gain. The aim of this study was to determine the effect of a structured programme of dietary advice on weight change and food choice, in adults attempting smoking cessation. Methods Cluster randomised controlled design. Classes randomised to intervention commenced a 24-week intervention, focussed on improving food choice and minimising weight gain. Classes randomised to control received “usual care”. Results Twenty-seven classes in Greater Glasgow were randomised between January and August 2008. Analysis, including those who continued to smoke, showed that actual weight gain and percentage weight gain was similar in both groups. Examination of data for those successful at giving up smoking showed greater mean weight gain in intervention subjects (3.9 (SD 3.1) vs. 2.7 (SD 3.7) kg). Between group differences were not significant (p = 0.23, 95% CI −0.9 to 3.5). In comparison to baseline improved consumption of fruit and vegetables and breakfast cereal were reported in the intervention group. A higher percentage of control participants continued smoking (74% vs. 66%). Conclusions The intervention was not successful at minimising weight gain in comparison to control but was successful in facilitating some sustained improvements in the dietary habits of intervention participants. Improved quit rates in the intervention group suggest that continued contact with advisors may have reduced anxieties regarding weight gain and encouraged cessation despite weight gain. Research should continue in this area as evidence suggests that the negative effects of obesity could outweigh the health benefits achieved through reductions in smoking prevalence. Trial registration Current Controlled Trials ISRCTN73824458 PMID

3D food printing: a new dimension in food production processes

USDA-ARS?s Scientific Manuscript database

3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

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

PubMed

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

2013-11-30

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

Do pharmacy staff recommend evidenced-based smoking cessation products? A pseudo patron study.

PubMed

Chiang, P P C; Chapman, S

2006-06-01

To determine whether pharmacy staff recommend evidence-based smoking cessation aids. Pseudo patron visit to 50 randomly selected Sydney pharmacies where the pseudo patron enquired about the 'best' way to quit smoking and about the efficacy of a non-evidence-based cessation product, NicoBloc. Nicotine replacement therapy was universally stocked and the first product recommended by 90% of pharmacies. After prompting, 60% of pharmacies, either also recommended NicoBloc or deferred to 'customer choice'. About 34% disparaged the product. Evidence-based smoking cessation advice in Sydney pharmacies is fragile and may be compromised by commercial concerns. Smokers should be provided with independent point-of-sale summaries of evidence of cessation product effectiveness and warned about unsubstantiated claims.

Food product design: emerging evidence for food policy.

PubMed

Al-Hamdani, Mohammed; Smith, Steven

2017-03-01

The research on the impact of specific brand elements such as food descriptors and package colors is underexplored. We tested whether a "light" color and a "low-calorie" descriptor on food packages gain favorable consumer perception ratings as compared with regular packages. Our online experiment recruited 406 adults in a 3 (product type: Chips versus Juice versus Yoghurt) × 2 (descriptor type: regular versus low-calorie) × 2 (color type: regular versus light) mixed design. Dependent variables were sensory (evaluations of the product's nutritional value and quality), product-based (evaluations of the product's physical appeal), and consumer-based (evaluations of the potential consumers of the product) scales. "Low-calorie" descriptors were found to increase sensory ratings as compared with regular descriptors and light-colored packages received higher product-based ratings as compared with their regular-colored counterparts. Food package color and descriptors present a promising venue for understanding preventative measures against obesity.[Formula: see text].

Population Modeling of Modified Risk Tobacco Products Accounting for Smoking Reduction and Gradual Transitions of Relative Risk.

PubMed

Poland, Bill; Teischinger, Florian

2017-11-01

As suggested by the Food and Drug Administration (FDA) Modified Risk Tobacco Product (MRTP) Applications Draft Guidance, we developed a statistical model based on public data to explore the effect on population mortality of an MRTP resulting in reduced conventional cigarette smoking. Many cigarette smokers who try an MRTP persist as dual users while smoking fewer conventional cigarettes per day (CPD). Lower-CPD smokers have lower mortality risk based on large cohort studies. However, with little data on the effect of smoking reduction on mortality, predictive modeling is needed. We generalize prior assumptions of gradual, exponential decay of Excess Risk (ER) of death, relative to never-smokers, after quitting or reducing CPD. The same age-dependent slopes are applied to all transitions, including initiation to conventional cigarettes and to a second product (MRTP). A Monte Carlo simulation model generates random individual product use histories, including CPD, to project cumulative deaths through 2060 in a population with versus without the MRTP. Transitions are modeled to and from dual use, which affects CPD and cigarette quit rates, and to MRTP use only. Results in a hypothetical scenario showed high sensitivity of long-run mortality to CPD reduction levels and moderate sensitivity to ER transition rates. Models to project population effects of an MRTP should account for possible mortality effects of reduced smoking among dual users. In addition, studies should follow dual-user CPD histories and quit rates over long time periods to clarify long-term usage patterns and thereby improve health impact projections. We simulated mortality effects of a hypothetical MRTP accounting for cigarette smoking reduction by smokers who add MRTP use. Data on relative mortality risk versus CPD suggest that this reduction may have a substantial effect on mortality rates, unaccounted for in other models. This effect is weighed with additional hypothetical effects in an example. �

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

PubMed

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

2015-01-01

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

Policy and health implications of using the U.S. Food and Drug Administration product design approach in reducing tobacco product risk.

PubMed

Givel, Michael

2008-06-01

Purported risk or harm reduction through product design change of cigarettes has occurred in three phases in the U.S. The first phase from the 1940s to the early 1960s included a gradual rise in filtered cigarettes. The second phase, which began in the early 1960s in response to the landmark 1964 U.S. Surgeon General's report that linked smoking with lung cancer and other diseases, included the introduction of purportedly low tar and nicotine cigarettes. Subsequent research found that both filters and low tar and nicotine cigarettes were ineffective approaches to reducing health risks associated with smoking. Despite this, these product design changes were used in tobacco industry marketing campaigns to allay consumer health concerns and stabilize tobacco markets and sales. Since 2004, a new risk or harm reduction phase has occurred with the backing by Philip Morris as well as major U.S. health groups of U.S. Food and Drug Administration legislation that would require disclosure of tobacco ingredients, ban misleading health claims, prohibit or reduce harmful ingredients, and require prior approval of tobacco design, performance changes, and modified risk tobacco products. However, current scientific literature indicates that there is no scientific consensus and little evidence on what tobacco ingredients are linked to particular morbidities and mortalities and at what levels. This will allow the tobacco industry to implicitly or explicitly claim their products are "safer." Instead, health advocates should advocate for scientifically proven policy measures such as smoke free public places or higher tobacco taxes that control and reduce tobacco markets and consumption.

[Smoking-attributable productivity loss in Germany--a partial sickness cost study based on the human capital potential method].

PubMed

Wegner, C; Gutsch, A; Hessel, F; Wasem, J

2004-07-01

Costs of productivity loss for the Federal Republic of Germany attributable to smoking in 1999 was to be determined. Mortality and morbidity attributable to smoking is determined by a 0.5 % sample of the smoking behaviour of the German population (microcensus 1999) and the relative mortality risks of smokers (US-American cancer prevention study II). Tobacco smoke-associated cancer illnesses, cardiovascular diseases, respiratory tract diseases and illnesses of children under one year are considered. Calculation of the productivity-relevant consequences of smoking due to morbidity and mortality is effected according to the so-called human potential capital method. In Germany total of 607,393 working years were lost because of smoking in the year 1999. The costs of productivity loss are estimated at 14,480 billion euro. From this 4,525 billion euro are allotted to premature mortality, 5.759 billion euro to permanent disablement and 4.196 billion euro to temporary incapacitation for work. If the costs of productivity loss by smoking are referred to the gross national product (BSP) in the year 1999, an economical damage at a value of 0.74 % of BSPs results. This corresponds to a productivity loss of 379 euro per present or former smoker. The sensitivity analysis manifests that the inclusion of "non-marketable production" results in an immense rise productivity losses attributable to smoking. However, it should be noted that in times of mass unemployment the human capital method which is based on full employment does not measure the actual, but only the potential productivity loss cost. This partial disease cost study shows that immense economic productivity losses are associated with smoking. This loss of resources can justify a purposeful promotion of studies regarding cost effectiveness of anti-smoking therapeutic measures or preventive measures against smoking. But it should be considered that the use of the human potential capital method results in an overestimation

Caregivers' interest in using smokeless tobacco products: Novel methods that may reduce children's exposure to secondhand smoke.

PubMed

Wagener, Theodore L; Tackett, Alayna P; Borrelli, Belinda

2016-10-01

The study examined caregivers' interest in using potentially reduced exposure tobacco products for smoking cessation, reduction, and to help them not smoke in places such as around their child, as all three methods would potentially lead to reduced secondhand smoke exposure for their children. A sample of 136 caregivers completed carbon monoxide testing to assess smoking status and a brief survey. Few caregivers had ever used potentially reduced exposure tobacco products (<1%), but a majority were interested in trying them as means of smoking reduction (54%), to quit/stay quit from smoking (51%), and to help them not smoke around their child or in the home (55%). Caregivers less motivated to quit smoking and with no home smoking ban were more interested in using potentially reduced exposure tobacco products to help them quit/stay quit from smoking (p < .05). © The Author(s) 2015.

Two-family outbreak of botulism associated with the consumption of smoked ribs in Sichuan Province, China.

PubMed

Feng, Ling; Chen, Xueping; Liu, Shujie; Zhou, Zengrong; Yang, Rong

2015-01-01

On September 22, 2013, two patients from Sichuan Province, China presented with symptoms of food-borne botulism, a rare but fatal illness caused by the consumption of foods containing Clostridium botulinum neurotoxins. Investigators reviewed the medical charts and food consumption histories, and interviewed patients and family members. Food samples and clinical specimens were tested for botulinum toxin and neurotoxin-producing Clostridium species by standard methods. The first two index cases presented with cranial neuropathies and flaccid paralysis, and required mechanical ventilation. There were 12 confirmed outbreak-associated cases. Botulinum toxin type A was identified in the smoked ribs, and all of the patients had consumed the smoked ribs from the same local restaurant. The smoked ribs contained no added salt, sugar, or preservative. Botulinum toxin production likely resulted from the cold-smoking preparation method and inappropriate refrigeration. Smoked ribs produced by a local restaurant, contaminated with type A botulism, was the contributor to this outbreak. The supervision of food safety should be strengthened to prevent future outbreaks in China. Copyright © 2014 International Society for Infectious Diseases. Published by Elsevier Ltd. All rights reserved.

Healthier meat products as functional foods.

PubMed

Decker, Eric A; Park, Yeonhwa

2010-09-01

A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

Examining the association of smoking with work productivity and associated costs in Japan.

PubMed

Suwa, Kiyomi; Flores, Natalia M; Yoshikawa, Reiko; Goto, Rei; Vietri, Jeffrey; Igarashi, Ataru

2017-09-01

Smoking is associated with significant health and economic burden globally, including an increased risk of many leading causes of mortality and significant impairments in work productivity. This burden is attenuated by successful tobacco cessation, including reduced risk of disease and improved productivity. The current study aimed to show the benefits of smoking cessation for workplace productivity and decreased costs associated with loss of work impairment. The data source was the 2011 Japan National Health and Wellness Survey (n = 30,000). Respondents aged 20-64 were used in the analyses (n = 23,738) and were categorized into: current smokers, former smokers, and never smokers. Generalized linear models controlling for demographics and health characteristics examined the relationship of smoking status with the Work Productivity and Activity Impairment questionnaire (WPAI-GH) endpoints, as well as estimated indirect costs. Current smokers reported the greatest overall work impairment, including absenteeism (i.e. work time missed) and presenteeism (i.e. impairment while at work); however, after controlling for covariates, there were no significant differences between former smokers and never smokers on overall work impairment. Current smokers and former smokers had greater activity impairment (i.e. impairment in daily activities) than never smokers. Current smokers reported the highest indirect costs (i.e. costs associated with work impairment); however, after controlling for covariates, there were no significant differences between former smokers and never smokers on indirect costs. Smoking exerts a large health and economic burden; however, smoking cessation attenuates this burden. The current study provides important further evidence of this association, with former smokers appearing statistically indistinguishable from never smokers in terms of work productivity loss and associated indirect costs among a large representative sample of Japanese workers

Consumer acceptance of ginseng food products.

PubMed

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

2011-01-01

Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acceptance of commercial ginseng food products and (2) assess influence of the addition of sweeteners to ginseng tea and ginseng extract to chocolate on consumer acceptance. Total of 126 consumers participated in 3 sessions for (1) 7 commercial red ginseng food products, (2) 10 ginseng teas varying in levels of sugar or honey, and (3) 10 ginseng milk or dark chocolates varying in levels of ginseng extract. Ginseng candy with vitamin C and ginseng crunchy white chocolate were the most highly accepted, while sliced ginseng root product was the least accepted among the seven commercial products. Sensory acceptance increased in proportion to the content of sugar and honey in ginseng tea, whereas acceptance decreased with increasing content of ginseng extract in milk and dark chocolates. Findings demonstrate that ginseng food product types with which consumers have been already familiar, such as candy and chocolate, will have potential for success in the U.S. market. Chocolate could be suggested as a food matrix into which ginseng can be incorporated, as containing more bioactive compounds than ginseng tea at a similar acceptance level. Future research may include a descriptive analysis with ginseng-based products to identify the key drivers of liking and disliking for successful new product development. © 2011 Institute of Food Technologists®

27 CFR 17.133 - Food product formulas.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Food product formulas. 17... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage food products on TTB Form 5154.1 may be approved if they are unfit for beverage purposes. Approval does...

27 CFR 17.133 - Food product formulas.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Food product formulas. 17... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage food products on TTB Form 5154.1 may be approved if they are unfit for beverage purposes. Approval does...

27 CFR 17.133 - Food product formulas.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Food product formulas. 17... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage food products on TTB Form 5154.1 may be approved if they are unfit for beverage purposes. Approval does...

27 CFR 17.133 - Food product formulas.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Food product formulas. 17... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage food products on TTB Form 5154.1 may be approved if they are unfit for beverage purposes. Approval does...

27 CFR 17.133 - Food product formulas.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Food product formulas. 17... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage food products on TTB Form 5154.1 may be approved if they are unfit for beverage purposes. Approval does...

9 CFR 319.881 - Liver meat food products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Liver meat food products. 319.881 Section 319.881 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

9 CFR 319.881 - Liver meat food products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Liver meat food products. 319.881 Section 319.881 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

9 CFR 319.881 - Liver meat food products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Liver meat food products. 319.881 Section 319.881 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

9 CFR 319.881 - Liver meat food products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Liver meat food products. 319.881 Section 319.881 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

9 CFR 319.881 - Liver meat food products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Liver meat food products. 319.881 Section 319.881 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Liver meat food products. Meat food products characterized and labeled as liver products such as liver...

Caregivers’ interest in using smokeless tobacco products: Novel methods that may reduce children’s exposure to secondhand smoke

PubMed Central

Wagener, Theodore L; Tackett, Alayna P; Borrelli, Belinda

2017-01-01

The study examined caregivers’ interest in using potentially reduced exposure tobacco products for smoking cessation, reduction, and to help them not smoke in places such as around their child, as all three methods would potentially lead to reduced secondhand smoke exposure for their children. A sample of 136 caregivers completed carbon monoxide testing to assess smoking status and a brief survey. Few caregivers had ever used potentially reduced exposure tobacco products (<1%), but a majority were interested in trying them as means of smoking reduction (54%), to quit/stay quit from smoking (51%), and to help them not smoke around their child or in the home (55%). Caregivers less motivated to quit smoking and with no home smoking ban were more interested in using potentially reduced exposure tobacco products to help them quit/stay quit from smoking (p < .05). PMID:25845835

Non-dairy probiotic food products: An emerging group of functional foods.

PubMed

Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

2018-04-09

The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

Microbial bioinformatics for food safety and production

PubMed Central

Alkema, Wynand; Boekhorst, Jos; Wels, Michiel

2016-01-01

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

Effective Message Elements for Disclosures about Chemicals in Cigarette Smoke.

PubMed

Kelley, Dannielle E; Boynton, Marcella H; Noar, Seth M; Morgan, Jennifer C; Mendel, Jennifer R; Ribisl, Kurt M; Stepanov, Irina; Nylander-French, Leena A; Brewer, Noel T

2017-05-17

Cigarette smoke contains at least 93 chemicals or "constituents" that the Food and Drug Administration (FDA) has identified as harmful or potentially harmful to human health. Our study sought to identify which constituent disclosure message elements are most effective in discouraging people from smoking. Three hundred eighty-eight current smokers ages 18 and older completed an online survey in February 2015. We randomized participants to respond to one of two sets of 13 toxic products that contain cigarette constituents and 25 health effects associated with cigarette constituents. Products that elicited the most discouragement were those with lower chances of exposure (e.g., explosives), followed by products with possible exposure (e.g., rat poison) and products with a high likelihood of exposure (e.g., floor cleaner). Awareness of toxic products that constituents are found in (p<0.001) and low exposure products (p<0.001) were associated with higher discouragement. Health effects that people had heard are caused by cigarette smoke constituents elicited higher discouragement from smoking cigarettes (p<0.001). Cancer was associated with higher discouragement relative to respiratory, cardiovascular, and reproductive health effects (all p<0.001). Cigarette smoke constituent messages may discourage smoking if they include information about carcinogenic health effects (e.g., mouth cancer, lung tumors) and low exposure toxic products (e.g. explosives, radioactive material) may be particularly effective message elements. Our study identified health effects and toxic products, especially cancers and rarely encountered toxic products, that may discourage smoking when included in disclosure messages. By constructing messages that communicate the harms associated with tobacco use by contextualizing those harms in terms of specific constituents, tobacco education messaging efforts may be increasingly successful. © The Author 2017. Published by Oxford University Press on behalf

New Food Product Development Assistance for Rural Food Enterprises.

ERIC Educational Resources Information Center

Stoll, William F.

1988-01-01

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

Food production -- problems and prospects.

PubMed

Anifowoshe, T O

1990-03-01

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

Smoking and diet in healthy adults: a cross-sectional study in tehran, iran, 2010.

PubMed

Heydari, Gholamreza; Heidari, Farrokh; Yousefifard, Mahmoud; Hosseini, Mostafa

2014-04-01

Smoking and unhealthy diet are two major risk factors for non-communicable diseases. The aim of this study was to investigate the possible association between these two risk factors amongst healthy adults 30-60 years old in Tehran, Iran. Overall, 2602 healthy adults 30 to 60 years old in Tehran were studied. The demographic characteristics, anthropometric and smoking status of the participants were questioned. The frequency of consumption of red meat, white meat, fruits and vegetables, dairy products, bread and cereals and fast food were questioned to be daily, weekly, monthly, once every 6 months or yearly and categorized as "healthy" or "unhealthy". Of the 2602 participants, 974 (37.4%) had smoked more than 100 cigarettes in their life time and continued daily or smoked occasionally. Smokers significantly consumed more fast food and white meat but less fruit and vegetables and dairy product (P<0.0001). Totally, 586 (22.5%) consumed "unhealthy" diet. A positive association between cigarette smoking and unhealthy diet (OR=1.68; 95% CI: 1.40-2.03) were found. After adjusting the analysis for the effect of age, education and gender, the odds ratio of consuming unhealthy diet for the smoker increased to 1.83 (1.50, 2.25) compared with non-smoker. Our study found a noticeable association between cigarette smoking and unhealthy diet. Smoking cessation and changing diet program for smokers is recommended.

Food Products Procurement, Receiving and Storage Guide.

ERIC Educational Resources Information Center

Kansas Association of School Business Officials, Haysville.

This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

Alternative tobacco product use and smoking cessation among homeless youth in los angeles county.

PubMed

Tucker, Joan S; Shadel, William G; Golinelli, Daniela; Ewing, Brett

2014-11-01

Approximately 70% of homeless youth smoke cigarettes, but their use of alternative tobacco products (ATPs) is unknown. This paper reports on ATP use among past-month smokers in Los Angeles County, including whether it differs by demographic characteristics, homelessness severity, past-year quit attempts, and readiness to quit smoking. Given the growing popularity of e-cigarettes, we also report on perceptions of harm and reasons for using this product. We surveyed 292 unaccompanied homeless youth who were randomly sampled from street sites. Participants had smoked at least 100 cigarettes during their lifetime and 1 cigarette during the past month. Seventy-two percent of youth reported past-month ATP use (e-cigarettes = 51%; little cigars/cigarillos = 46%; hookah = 31%; other smokeless tobacco product = 24%; chewing tobacco/moist snuff = 19%). Current ATP use was unrelated to most demographic characteristics or having a past-year quit attempt. However, youth who planned to quit smoking in the next 30 days were significantly less likely to report current use of hookahs, other smokeless tobacco products, or e-cigarettes. Among lifetime e-cigarette users, the most common reasons for use included not having to go outside to smoke (38%) and being able to deal with situations or places where they cannot smoke (36%); it was less common to report using e-cigarettes to quit smoking (17%-18%). Dual use of ATPs among homeless youth smokers is common and is more likely among those who have no immediate plans to quit smoking. Effective and easily disseminable strategies for reducing all forms of tobacco use among homeless youth are urgently needed. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco 2014. This work is written by (a) US Government employee(s) and is in the public domain in the US.

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

PubMed Central

Alvarez, Pedro A.; Boye, Joyce I.

2012-01-01

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

Unconventional food regeneration in space - Opportunities for microbial food production

NASA Technical Reports Server (NTRS)

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

1987-01-01

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

Reducing human nitrogen use for food production

NASA Astrophysics Data System (ADS)

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

2016-07-01

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

Reducing human nitrogen use for food production.

PubMed

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

2016-07-22

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

Reducing human nitrogen use for food production

PubMed Central

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

2016-01-01

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

[Modelling of the costs of productivity losses due to smoking in Germany for the year 2005].

PubMed

Prenzler, A; Mittendorf, T; von der Schulenburg, J M

2007-11-01

The aim of this study was to estimate disease-related productivity costs attributable to smoking in the year 2005 in Germany. The calculation was based on the updated relative smoking-related disease risk found in the US Cancer Prevention Study II combined with data on smoking prevalence for Germany. With this, smoking-attributable cases resulting in premature mortality, invalidity, and temporal disability to work could be estimated. Neoplasms, diseases of the circulatory and the respiratory systems as well as health problems in children younger than one year were considered in the analysis. The human capital approach was applied to calculate years of potential work loss and productivity costs as a result of smoking. Various sensitivity analyses were conducted to test for robustness of the underlying model. Based on the assumptions within the model, 107,389 deaths, 14,112 invalidity cases, and 1.19 million cases of temporary disability to work were found to be due to smoking in 2005 in Germany, respectively. As a result, productivity costs of 9.6 billion were caused by smoking. The model showed that smoking has a high financial effect. Even so, further analyses are necessary to estimate an overall impact of smoking on the German society.

Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland.

PubMed

Mojska, Hanna; Gielecińska, Iwona; Cendrowski, Andrzej

2016-09-01

Acrylamide is a "probably human carcinogen" monomer that can form in heated starchy food as a result of a reaction between asparagine and reducing sugars via Maillard reaction. The main source of acrylamide in human diet are potato products, cereal products and coffee. Tobacco smoke may be another significant source of exposure to acrylamide. The aim of our study was to determine acrylamide content in cigarettes available on the Polish market and to estimate the exposure to acrylamide originating from tobacco smoke in smokers in Poland. The material was cigarettes of the top five brands bought in Poland and tobacco from non-smoked cigarettes. Acrylamide content in cigarettes mainstream smoke was determined by LC-MS/MS. Exposure assessment was carried out using analytical data of acrylamide content in cigarettes and the mean quantity of cigarettes smoked daily by smokers in Poland, assuming body weight at 70 kg. The mean content of acrylamide was 679.3 ng/cigarette (range: 455.0 - 822.5 ng/cigarette). The content of acrylamide was evidenced to correlate positively with total particulate matter (TPM) content in cigarettes. The estimated average exposure to acrylamide from tobacco smoke in adult smokers in Poland is 0.17 μg/kg b.w./day. Our results demonstrate that tobacco smoke is a significant source of acrylamide and total exposure to acrylamide in the population of smokers, on average, is higher by more than 50% in comparison with non-smokers. Our estimation of exposure to acrylamide from tobacco smoke is the first estimation taking into account the actual determined acrylamide content in the cigarettes available on the market.

Genotoxicity of processed food items and ready-to-eat snacks in Finland.

PubMed

Omoruyi, Iyekhoetin Matthew; Pohjanvirta, Raimo

2014-11-01

Processed foods are an insufficiently characterized source of chemical mutagens for consumers. Here, we evaluated the genotoxicity of selected food products in Finland. Mutagenicity was determined by the standard plate incorporation assay followed by methylcellulose overlay and treat-and-wash assays, using the Salmonella strains TA 100 and 98 with and without metabolic activation. Generally, the mutagenic activity of food samples was low, but exhibited lot-wise variation. Cold cuts of cold-smoked beef, grilled turkey, and smoked chicken (a single batch of each) were mutagenic in all three assays with the TA 100 strain with and without metabolic activation, indicating the mutagenic effect was not secondary to histidine release from the food products. However, none of the food extracts showing mutagenic potential induced DNA damage in vitro using the Comet Assay. Our findings imply that in Finland today, there are still products the production methods of which should be refined to reduce the potential risk of mutagenicity to consumers. Copyright © 2014 Elsevier Ltd. All rights reserved.

Liquid chromatographic separation of terpenoid pigments in foods and food products.

PubMed

Cserháti, T; Forgács, E

2001-11-30

The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

Biotechnology in Food Production and Processing

NASA Astrophysics Data System (ADS)

Knorr, Dietrich; Sinskey, Anthony J.

1985-09-01

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

Sustainable food consumption. Product choice or curtailment?

PubMed

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

2015-08-01

Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.

Encapsulates for Food Bioconversions and Metabolite Production

NASA Astrophysics Data System (ADS)

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

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

Electron irradiation of dry food products

NASA Astrophysics Data System (ADS)

Grünewald, Th.

The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10∗∗4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50°C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the iradiation field in a closed conveyor system.

Smoking, healthcare cost, and loss of productivity in Sweden 2001.

PubMed

Bolin, Kristian; Lindgren, Björn

2007-01-01

Objectives were (a) to estimate healthcare cost and productivity losses due to smoking in Sweden 2001 and (b) to compare the results with studies for Sweden 1980, Canada 1991, Germany 1996, and the USA 1998. Published estimates on relative risks and Swedish smoking patterns were used to calculate attributable risks for smokers and former smokers. These were applied to cost estimates for smoking-related diseases based on data from public Swedish registers. The estimated total cost for Sweden 2001 was US 804 million dollars; COPD and cancer of the lung accounted for 43%. Healthcare cost accounted for 26% of the total cost. The estimated costs per smoker were US 3,200 dollars in the USA 1998; 1,600 in Canada 1991; 1,100 in Germany 1996; 600 in Sweden 2001; and 300 in Sweden 1980 (all in 2001 US dollar prices). To reduce the prevalence of smoking is an issue worthwhile pursuing in its own right. In order to reduce the cost of smoking, however, policy-makers should also explore and influence the factors that determine the cost per smoker. Sweden seems to have been more successful than comparable countries in pursuing both these objectives.

International Organization of Standardization (ISO) and Cambridge Filter Test (CFT) Smoking Regimen Data Comparisons in Tobacco Product Marketing Applications.

PubMed

Chae, Changyu; Walters, Matthew J; Holman, Matthew R

2017-07-01

We investigated the differences in TNCO (tar, nicotine, and carbon monoxide) smoke yields generated under the International Organization of Standardization (ISO) and Federal Trade Commission (FTC) Cambridge Filter Test (CFT) smoking regimens. Twenty-nine commercial cigarette products from the US marketplace were acquired in 2015 and tested by measuring the TNCO smoke yields generated under these 2 nonintense smoking regimens. Data obtained demonstrated a linear relationship between the TNCO yields produced under the 2 smoking regimens (R 2 > 0.99). TNCO yields produced by each product were higher under the CFT smoking regimen than the ISO smoking regimen. We found that tar, nicotine, and carbon monoxide yields were consistently 10% to 13% higher under the CFT smoking regimen than under the ISO smoking regimen. This strong correlation indicates that the 2 smoking regimens can be used to apply a correlation correction to CFT TNCO data and allow its comparison to ISO TNCO data in tobacco product marketing applications.

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

PubMed

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

2015-10-01

Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.

Convenience food products. Drivers for consumption.

PubMed

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

2010-12-01

Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Copyright © 2010 Elsevier Ltd. All rights reserved.

Internet food marketing on popular children's websites and food product websites in Australia.

PubMed

Kelly, Bridget; Bochynska, Katarzyna; Kornman, Kelly; Chapman, Kathy

2008-11-01

The aim of the present study was to describe the nature and extent of food marketing on popular children's websites and food product websites in Australia. Food product websites (n 119) and popular children's websites (n 196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children's websites were also classified as either branded or non-branded and according to food categories. Websites contained a range of marketing features. On food product websites these marketing features included branded education (79.0% of websites), competitions (33.6%), promotional characters (35.3%), downloadable items (35.3%), branded games (28.6%) and designated children's sections (21.8%). Food references on popular children's websites were strongly skewed towards unhealthy foods (60.8% v. 39.2% healthy food references; P<0.001), with three times more branded food references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites. Internet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children's food preferences and consumption, and regulatory options to protect children.

Polycyclic aromatic hydrocarbons in Cambodian smoked fish.

PubMed

Slámová, Tereza; Fraňková, Adéla; Hubáčková, Anna; Banout, Jan

2017-12-01

More than 85% of the population in Cambodia is strongly dependent on agriculture, of which freshwater aquaculture is one of the most important sources of food production. The smoked fish represents an important source of nutrients for Cambodian population; however, it can also lead to excessive intake of polycyclic aromatic hydrocarbons (PAHs). A field survey was conducted among selected smoked fish producers near to Tonle Sap river in Kampong Chhnang province, Cambodia. The study revealed that maximal limits for benzo[a]pyrene and the sum of four PAHs given by EC 1881/2006 were exceeded 2-50 times. Such burden can lead to increased risk of development of carcinogenic diseases.

Determinants of smoking-induced deprivation in China.

PubMed

Yao, Tingting; Huang, Jidong; Sung, Hai-Yen; Ong, Michael K; Mao, Zhengzhong; Jiang, Yuan; Fong, Geoffrey T; Max, Wendy

2015-11-01

Spending on cigarettes may deprive households of other items like food. The goal of this study was to examine the prevalence of and factors associated with this smoking-induced deprivation among adult smokers in China. The data came from Waves 1-3 of the International Tobacco Control (ITC) China Survey, conducted from 2006 to 2009 among urban adults aged 18 years or older in China. We focus on the samples of current smokers from six cities (N=7981). Smoking-induced deprivation was measured with the survey question, "In the last six months, have you spent money on cigarettes that you knew would be better spent on household essentials like food?" We examined whether sociodemographic factors, smoking intensity and price paid per pack of cigarettes were associated with smoking-induced deprivation using generalised estimating equations modelling. 7.3% of smokers reported smoking-induced deprivation due to purchasing cigarettes. Low-income and middle-income smokers were more likely to have smoking-induced deprivation compared with high-income smokers (adjusted OR (AOR)=2.06, 95% CI 1.32 to 2.31; AOR=1.44, 95% CI 1.10 to 1.69); smokers living in Shenyang (AOR=1.68, 95% CI 1.25 to 2.24) and Yinchuan (AOR=2.50, 95% CI 1.89 to 3.32) were more likely to have smoking-induced deprivation compared with smokers living in Beijing. Retired smokers were less likely to have smoking-induced deprivation compared with employed smokers (AOR=0.67, 95% CI 0.52 to 0.87). There was no statistically significant relationship between smoking intensity, price paid per pack of cigarettes and smoking-induced deprivation. Our findings indicate that certain groups of smokers in China acknowledge spending money on cigarettes that could be better spent on household essentials. Tobacco control policies that reduce smoking in China may improve household living standards by reducing smoking-induced deprivation. Published by the BMJ Publishing Group Limited. For permission to use (where not already

Monitoring and decreasing public smoking among youth.

PubMed

Jason, Leonard A; Pokorny, Steven B; Sanem, Julia R; Adams, Monica L

2006-09-01

This study examined the impact of tobacco possession laws on public smoking among youth. There were two intervention sites: a fast food restaurant and a shopping mall. Two control sites were also monitored for public smoking among youth. Preliminary findings suggest that when police issued tickets to minors for violating tobacco possession laws, the number of youth smoking in public declined in both towns, with a more dramatic decrease occurring at the fast food site. In contrast, public smoking among youth in the control sites was not affected. The significance of reducing number of youth smoking in public through tobacco possession laws is discussed.

Smoking initiation, tobacco product use, and secondhand smoke exposure among general population and sexual minority youth, Missouri, 2011-2012.

PubMed

Jordan, Jenna N; McElroy, Jane A; Everett, Kevin D

2014-07-03

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

Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

PubMed Central

Gebresenbet, Girma

2018-01-01

Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance), and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

Swedish Consumers' Perception of Food Quality and Sustainability in Relation to Organic Food Production.

PubMed

Bosona, Techane; Gebresenbet, Girma

2018-04-01

Consumers' demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers' demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson's Chi-square test (with alpha value of p < 0.05 as level of significance), and Pearson's correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers' perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson's correlation coefficient of r = 0.99.

Climate change and sustainable food production.

PubMed

Smith, Pete; Gregory, Peter J

2013-02-01

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

Smoking Abstinence, Eating Style, and Food Intake.

ERIC Educational Resources Information Center

Duffy, Joanne; Hall, Sharon M.

1988-01-01

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

Preservation of food products by irradiation.

PubMed

McGivney, W T

1988-01-01

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

Immobilization Technologies in Probiotic Food Production

PubMed Central

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

2013-01-01

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

Investigating smoke's influence on primary production throughout the Amazon

NASA Astrophysics Data System (ADS)

Flanner, M. G.; Mahowald, N. M.; Zender, C. S.; Randerson, J. T.; Tosca, M. G.

2007-12-01

Smoke from annual burning in the Amazon causes large reduction in surface insolation and increases the diffuse fraction of photosynthetically-active radiation (PAR). These effects have competing influence on gross primary production (GPP). Recent studies indicate that the sign of net influence depends on aerosol optical depth, but the magnitude of smoke's effect on continental-scale carbon cycling is very poorly constrained and may constitute an important term of fire's net impact on carbon storage. To investigate widespread effects of Amazon smoke on surface radiation properties, we apply a version of the NCAR Community Atmosphere Model with prognostic aerosol transport, driven with re-analysis winds. Carbon aerosol emissions are derived from the Global Fire Emissions Database (GFED). We use AERONET observations to identify model biases in aerosol optical depth, single-scatter albedo, and surface radiative forcing, and prescribe new aerosol optical properties based on field observations to improve model agreement with AERONET data. Finally, we quantify a potential range of smoke-induced change in large-scale GPP based on: 1) ground measurements of GPP in the Amazon as a function of aerosol optical depth and diffuse fraction of PAR, and 2) empirical functions of ecosystem-scale photosynthesis rates currently employed in models such as the Community Land Model (CLM).

Review of hookah tobacco smoking among college students: policy implications and research recommendations.

PubMed

Gathuru, Irene M; Tarter, Ralph E; Klein-Fedyshin, Michele

2015-01-01

About 30% of college students have smoked hookah tobacco. Although most students perceive this product to be innocuous and non-addictive, hookah tobacco increases the risk for disease and nicotine dependence. Currently, the US Food and Drug Administration (FDA) does not regulate the manufacture, distribution, or sale of hookah tobacco. Empirical literature pertaining to hookah tobacco smoking is reviewed with a focus on the implications for regulatory policy. PubMed, PsycINFO, and Scopus databases were searched to locate articles published in English. The literature search combined several key words including "hookahs", "college", "advertising", "health effects", and "health policy". Smoking hookah tobacco may play a role in the initiation of smoking among tobacco-naïve college students and may portend persistent smoking among those who have smoked cigarettes. College students are typically nondaily, social smokers. They do not perceive that their heightened risk for tobacco diseases and nicotine dependence relates to their smoking behavior. However, few public health messages target college-age adults to counter media messages that endorse hookah tobacco smoking. Given that the FDA is not authorized to ban specific tobacco products, policy actions should focus on the development of effective risk communication strategies that target college-age adults and on limiting the accessibility of hookah tobacco products to these adults. Accordingly, a research agenda that would inform these policy actions is proposed.

Safety aspects of the production of foods and food ingredients from insects.

PubMed

Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

2017-06-01

At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Simulating the impact of changing trends in smoking and obesity on productivity of an industrial population: an observational study

PubMed Central

Bhojani, Faiyaz A; Tsai, Shan P; Wendt, Judy K; Koller, Kim L

2014-01-01

Objective To estimate the impact of trends in smoking and obesity prevalence on productivity loss among petrochemical employees from 1980 to 2009. Methods Smoking and obesity informations were collected during company physical examinations. Productivity loss was calculated as differential workdays lost between smokers and non-smokers, and obese and normal-weight employees. Results During 1980–2009, smoking prevalence decreased from 32% to 17%, while obesity prevalence increased from 14% to 42%. In 1982, lost productivity from obesity was an estimated 43 days/100 employees, and for smoking, 65 days/100 employees, but by 1987, workdays lost due to obesity exceeded that attributable to smoking. In 2007, workdays lost from obesity were 3.7 times higher than for smoking. Conclusions Owing to the increasing trend in obesity, the productivity impact on employers from obesity will continue to rise without effective measures supporting employee efforts to achieve healthy weight through sustainable lifestyle changes. PMID:24747795

Food Production Worker. Dietetic Support Personnel Training Program.

ERIC Educational Resources Information Center

Barker, Ellen; And Others

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

[Dietary fibers and new food products].

PubMed

Dudkin, M S; Shchelkunov, L F

1998-01-01

On purpose to preventive measures, and in some cases treatment of every possible diseases, plenty of the food additives and biologically active substance is used. A problem of a filling a deficient of rough vegetable food in the human ration has got rapid development lately. In this connection, in many countries are led studies of structure, composition, properties food fibres, technologies of their extraction from source vegetable raw material, use them as one of the components when making products of therapeutic and preventive nutrition. Nowadays importance of ensuring a sufficient contents food fibres in the human ration without doubts. To reach this possible two ways: either by inclusion to the diet of vegetables, fruits, berries, special sorts of bread, or manufacturing of concentrates of homogeneous and heterogeneous food fibres and addition them in formulae of various products.

[Secondhand smoke in hospitality venues. Exposure, body burden, economic and health aspects in conjunction with smoking bans].

PubMed

Fromme, H; Kuhn, J; Bolte, G

2009-04-01

Secondhand smoke was classified by national and international organisations as a known cause of cancer in humans and has many adverse health effects, especially cardiovascular diseases and lung tumours. Global studies have clearly shown that hospitality venues have the highest levels of indoor air pollution containing different substances that are clearly carcinogenic--such as tobacco-related chemicals--compared with other, smoke-free indoor spaces. Data from the human biomonitoring of non-smoking employees in the food service industry confirm this high exposure level. Non-smokers exposed to secondhand smoke in these environments are at increased risk for adverse health effects. The consistent protection of non-smokers in public places such as restaurants and bars through a smoking ban results in a significant reduction of the pollutants in the air (mostly > 90%) and clearly reduces the internal body burden for users and employees. Furthermore, health complaints by non-smoking employees are reduced and the higher risk for lung tumours of employees in the food service industry compared with the general population can be effectively reduced as well. According to current standards of knowledge, other measures such as spatial separation of smoking areas or the use of mechanical venting systems do not achieve a comparably high and effective pollutant reduction under field conditions. Studies concerning the economic effects of prohibiting smoking in public places conducted in various countries have shown that beverage-focused gastronomic enterprises experience a short-term down trend but that food-focused gastronomic enterprises do not experience any negative or even positive effects. The positive effects of a ban on smoking in public places on the general population are a decline in cigarette consumption and the reduction of secondhand smoke exposure by non-smokers. Smoking bans in hospitality venues are not necessarily linked with a shift of the tobacco consumption to

The influence of menthol, e-cigarettes and other tobacco products on young adults' self-reported changes in past year smoking.

PubMed

Delnevo, Cristine D; Villanti, Andrea C; Wackowski, Olivia A; Gundersen, Daniel A; Giovenco, Daniel P

2016-09-01

Progression to regular smoking often occurs during young adulthood. This study examines self-reported changes in past year smoking among young adults and the potential influence of tobacco products on these trajectories. Respondents to the 2011 National Young Adult Health Survey who smoked 100 cigarettes in their lifetime (n=909) described smoking behaviour at the time of the survey and 1 year prior. Cigarette smoking trajectories were categorised as: no change, quit, decreased smoking or increased smoking. Participants were also asked about current use of menthol cigarettes and other tobacco products (ie, cigars, smokeless tobacco, hookah) and ever use of e-cigarettes. Most young adults (73.1%) reported stable cigarette smoking behaviours, while 8.2% reported having quit, 5.8% reported that they smoke on fewer days, 5% progressed from someday to daily smoking and 8% increased from not at all to current smoking. The youngest smokers (18-20) had significantly higher odds (adjusted OR (AOR) =2.6) of increasing cigarette use over the past year compared to those aged 30-34, as did blacks versus whites (AOR=2.35). Menthol cigarette use nearly doubled (AOR=1.87) the odds of increased smoking behaviour. E-cigarette and other tobacco product (OTP) use were not associated with increasing smoking but OTP use was negatively associated with remaining quit from cigarettes. Young adulthood is a critical period for smoking interventions, particularly among those most vulnerable to increasing smoking behaviours (ie, black and younger young adults). Policy efforts to restrict menthol cigarettes may reduce young adult smoking progression. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/

Pharmacokinetic Drug Interactions with Tobacco, Cannabinoids and Smoking Cessation Products.

PubMed

Anderson, Gail D; Chan, Lingtak-Neander

2016-11-01

Tobacco smoke contains a large number of compounds in the form of metals, volatile gases and insoluble particles, as well as nicotine, a highly addictive alkaloid. Marijuana is the most widely used illicit drug of abuse in the world, with a significant increase in the USA due to the increasing number of states that allow medical and recreational use. Of the over 70 phytocannabinoids in marijuana, Δ 9 -tetrahydrocannabinol (Δ 9 THC), cannabidiol (CBD) and cannibinol are the three main constituents. Both marijuana and tobacco smoking induce cytochrome P450 (CYP) 1A2 through activation of the aromatic hydrocarbon receptor, and the induction effect between the two products is additive. Smoking cessation is associated with rapid downregulation of CYP1A enzymes. On the basis of the estimated half-life of CYP1A2, dose reduction of CYP1A drugs may be necessary as early as the first few days after smoking cessation to prevent toxicity, especially for drugs with a narrow therapeutic index. Nicotine is a substrate of CYP2A6, which is induced by oestrogen, resulting in lower concentrations of nicotine in females than in males, especially in females taking oral contraceptives. The significant effects of CYP3A4 inducers and inhibitors on the pharmacokinetics of Δ 9 THC/CBD oromucosal spray suggest that CYP3A4 is the primary enzyme responsible for the metabolism of Δ 9 THC and CBD. Limited data also suggest that CBD may significantly inhibit CYP2C19. With the increasing use of marijuana and cannabis products, clinical studies are needed in order to determine the effects of other drugs on pharmacokinetics and pharmacodynamics.

Peering into the secrets of food and agricultural co-products

NASA Astrophysics Data System (ADS)

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

2010-06-01

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

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

PubMed

de Boer, Joop; Schösler, Hanna

2016-08-01

This study uses the consumer affinity concept to examine the multiple motives that may shape consumers' relationships with food. The concept was applied in a study on four broad product types in the Netherlands, which cover a wide range of the market and may each appeal to consumers with different affinities towards foods. These product types may be denoted as 'conventional', 'efficient', 'gourmet' and 'pure'. A comparative analysis, based on Higgins' Regulatory Focus Theory, was performed to examine whether food-related value motivations could explain different consumer affinities for these product types. The affinities of consumers were measured by means of a non-verbal, visual presentation of four samples of food products in a nationwide survey (n = 742) among consumers who were all involved in food purchasing and/or cooking. The affinities found could be predicted fairly well from a number of self-descriptions relating to food and eating, which expressed different combinations of type of value motivation and involvement with food. The analysis demonstrated the contrasting role of high and low involvement as well as the potential complementarity of promotion- and prevention-focused value motivation. It is suggested that knowledge of the relationships between product types, consumer affinities and value motivation can help improve the effectiveness of interventions that seek to promote healthy and sustainable diets in developed countries. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

PubMed

Ribisl, Kurt M

2012-01-01

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

Potential and attainable food production and food security in different regions

PubMed Central

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

1997-01-01

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

Food Production Info Sharing

NASA Image and Video Library

2017-07-13

Scientists in the Exploration Research and Technology Directorate brainstorm innovative approaches to food production with industry representatives at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida.

9 CFR 319.104 - Cured pork products.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Smoked § 319.104 Cured pork products. (a) Cured pork products, including hams, shoulders, picnics, butts...

9 CFR 319.104 - Cured pork products.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Smoked § 319.104 Cured pork products. (a) Cured pork products, including hams, shoulders, picnics, butts...

9 CFR 319.104 - Cured pork products.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Smoked § 319.104 Cured pork products. (a) Cured pork products, including hams, shoulders, picnics, butts...

9 CFR 319.104 - Cured pork products.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Smoked § 319.104 Cured pork products. (a) Cured pork products, including hams, shoulders, picnics, butts...

9 CFR 319.104 - Cured pork products.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... Smoked § 319.104 Cured pork products. (a) Cured pork products, including hams, shoulders, picnics, butts...

[To smoke or not to smoke, in restaurants, hotels, and bars].

PubMed

López-Antuñano, Francisco Javier; Tovar-Guzmán, Victor José

2002-01-01

A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

Food Production & Service Curriculum Guide.

ERIC Educational Resources Information Center

Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

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

NASA Astrophysics Data System (ADS)

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

2016-04-01

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

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

PubMed Central

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

2014-01-01

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

Bisphenol a in canned food products from canadian markets.

PubMed

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

2010-06-01

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

Linking vegetation patterns to potential smoke production and fire hazard

Treesearch

Roger D. Ottmar; Ernesto Alvarado

2004-01-01

During the past 80 years, various disturbances (such as wildfire and wind events) and management actions (including fire exclusion, logging, and domestic livestock grazing) have significantly modified the composition and structure of forests and ranges across the western United States. The resulting fuel loadings directly influence potential smoke production from...

Effect of cigarette smoke on body weight, food intake and reproductive organs in adult albino rats.

PubMed

Audi, Sumedha S; Abraham, Marjorie E; Borker, Abhaya S

2006-07-01

One hour daily exposure to cigarette smoke for two months significantly decreased the body weight and food intake in male and female albino rats. The latency for conception increased significantly and the litter size decreased. Mortality rate per litter increased and grayish discoloration of the skin in the experimental group was the only congenital anomaly seen. Testes and ovaries showed a significant decrease in weight. The stroma of the ovaries were occupied by very few Graafian follicles. Testes showed disruption of the normal orderly progression of the spermatogonia. The tubules showed only one layer of spermatogonia and very few germinal cells. The number of sperms was less in the testes. The results show that exposure to cigarette smoke is detrimental to the reproductivity in both, male and female albino rats.

Subsistence Food Production Practices: An Approach to Food Security and Good Health.

PubMed

Rankoana, Sejabaledi A

2017-10-05

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

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

PubMed Central

Rees, Vaughan W.

2013-01-01

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

Tobacco industry strategies to minimize or mask cigarette smoke: opportunities for tobacco product regulation.

PubMed

Kennedy, Ryan David; Millstein, Rachel A; Rees, Vaughan W; Connolly, Gregory N

2013-02-01

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

Nanotechnology in agri-food production: an overview

PubMed Central

Sekhon, Bhupinder Singh

2014-01-01

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

Food Safety Practices in the Egg Products Industry.

PubMed

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

2016-07-01

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

Food Production Info Sharing

NASA Image and Video Library

2017-07-12

Bryan Onate, Advanced Plant Habitat project manager, with the Exploration Research and Technology Directorate, brainstorms innovative approaches to food production with industry representatives inside a laboratory at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida.

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

Code of Federal Regulations, 2014 CFR

2014-01-01

... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

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

Code of Federal Regulations, 2012 CFR

2012-01-01

... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

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

Code of Federal Regulations, 2010 CFR

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

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

Code of Federal Regulations, 2013 CFR

2013-01-01

... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

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

Code of Federal Regulations, 2011 CFR

2011-01-01

... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Special markings for certain meat food products. 316.11 Section 316.11 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT... markings for certain meat food products. (a) Meat food products prepared in casing or link form (whether or...

Production of Fungal Glucoamylase for Glucose Production from Food Waste

PubMed Central

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

2013-01-01

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

Mismatch between Probiotic Benefits in Trials versus Food Products.

PubMed

Scourboutakos, Mary J; Franco-Arellano, Beatriz; Murphy, Sarah A; Norsen, Sheida; Comelli, Elena M; L'Abbé, Mary R

2017-04-19

Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods.

Mismatch between Probiotic Benefits in Trials versus Food Products

PubMed Central

Scourboutakos, Mary J.; Franco-Arellano, Beatriz; Murphy, Sarah A.; Norsen, Sheida; Comelli, Elena M.; L’Abbé, Mary R.

2017-01-01

Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods. PMID:28422059

Preharvest Food Safety Challenges in Beef and Dairy Production.

PubMed

Smith, David R

2016-08-01

Foods of animal origin, including beef and dairy products, are nutritious and important to global food security. However, there are important risks to human health from hazards that are introduced to beef and dairy products on the farm. Food safety hazards may be chemical, biological, or physical in nature. Considerations about protecting the safety of beef and dairy products must begin prior to harvest because some potential food safety hazards introduced at the farm (e.g., chemical residues) cannot be mitigated by subsequent postharvest food processing steps. Also, some people have preferences for consuming food that has not been through postharvest processing even though those foods may be unsafe because of microbiological hazards originating from the farm. Because of human fallibility and complex microbial ecologies, many of the preharvest hazards associated with beef and dairy products cannot entirely be eliminated, but the risk for most can be reduced through systematic interventions taken on the farm. Beef and dairy farms differ widely in production practices because of differences in natural, human, and capital resources. Therefore, the actions necessary to minimize on-farm food safety hazards must be farm-specific and they must address scientific, political, economic, and practical aspects. Notable successes in controlling and preventing on-farm hazards to food safety have occurred through a combination of voluntary and regulatory efforts.

Salivary aldehyde dehydrogenase - temporal and population variability, correlations with drinking and smoking habits and activity towards aldehydes contained in food.

PubMed

Giebułtowicz, Joanna; Dziadek, Marta; Wroczyński, Piotr; Woźnicka, Katarzyna; Wojno, Barbara; Pietrzak, Monika; Wierzchowski, Jacek

2010-01-01

Fluorimetric method based on oxidation of the fluorogenic 6-methoxy-2-naphthaldehyde was applied to evaluate temporal and population variability of the specific activity of salivary aldehyde dehydrogenase (ALDH) and the degree of its inactivation in healthy human population. Analyzed was also its dependence on drinking and smoking habits, coffee consumption, and its sensitivity to N-acetylcysteine. Both the specific activity of salivary ALDH and the degree of its inactivation were highly variable during the day, with the highest activities recorded in the morning hours. The activities were also highly variable both intra- and interpersonally, and negatively correlated with age, and this correlation was stronger for the subgroup of volunteers declaring abstinence from alcohol and tobacco. Moderately positive correlations of salivary ALDH specific activity with alcohol consumption and tobacco smoking were also recorded (r(s) ~0.27; p=0.004 and r(s) =0.30; p=0.001, respectively). Moderate coffee consumption correlated positively with the inactivation of salivary ALDH, particularly in the subgroup of non-drinking and non-smoking volunteers. It was found that mechanical stimulation of the saliva flow increases the specific activity of salivary ALDH. The specific activity of the salivary ALDH was strongly and positively correlated with that of superoxide dismutase, and somewhat less with salivary peroxidase. The antioxidant-containing drug N-acetylcysteine increased activity of salivary ALDH presumably by preventing its inactivation in the oral cavity. Some food-related aldehydes, mainly cinnamic aldehyde and anisaldehyde, were excellent substrates of the salivary ALDH3A1 enzyme, while alkenals, particularly those with short chain, were characterized by lower affinity towards this enzyme but high catalytic constants. The protective role of salivary ALDH against aldehydes in food and those found in the cigarette smoke is discussed, as well as its participation in

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

PubMed

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

2015-12-01

ListShield™, a commercially available bacteriophage cocktail that specifically targets Listeria monocytogenes, was evaluated as a bio-control agent for L. monocytogenes in various Ready-To-Eat foods. ListShield™ treatment of experimentally contaminated lettuce, cheese, smoked salmon, and frozen entrèes significantly reduced (p < 0.05) L. monocytogenes contamination by 91% (1.1 log), 82% (0.7 log), 90% (1.0 log), and 99% (2.2 log), respectively. ListShield™ application, alone or combined with an antioxidant/anti-browning solution, resulted in a statistically significant (p < 0.001) 93% (1.1 log) reduction of L. monocytogenes contamination on apple slices after 24 h at 4 °C. Treatment of smoked salmon from a commercial processing facility with ListShield™ eliminated L. monocytogenes (no detectable L. monocytogenes) in both the naturally contaminated and experimentally contaminated salmon fillets. The organoleptic quality of foods was not affected by application of ListShield™, as no differences in the color, taste, or appearance were detectable. Bio-control of L. monocytogenes with lytic bacteriophage preparations such as ListShield™ can offer an environmentally-friendly, green approach for reducing the risk of listeriosis associated with the consumption of various foods that may be contaminated with L. monocytogenes. Copyright © 2015 Elsevier Ltd. All rights reserved.

Peering into the secrets of food and agricultural co-products

USDA-ARS?s Scientific Manuscript database

Scanning electron microscopy is a valuable tool for understanding food contamination and for directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods mus...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2014 CFR

2014-10-01

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

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2010 CFR

2010-10-01

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

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2012 CFR

2012-10-01

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

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2011 CFR

2011-10-01

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

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2013 CFR

2013-10-01

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

[Academic production on food labeling in Brazil].

PubMed

Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

2008-01-01

To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

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

Federal Register 2010, 2011, 2012, 2013, 2014

2012-10-24

...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

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

PubMed

Sanjuán, Neus; Stoessel, Franziska; Hellweg, Stefanie

2014-01-21

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

Peering into the secrets of food and agricultural co-products

USDA-ARS?s Scientific Manuscript database

Scanning electron microscopy is a useful tool for understanding food contamination and directing product development of food and industrial products. The current trend in food research is to produce foods that are fast to prepare and/or ready to eat. At the same time, these processed foods must be s...

Passive smoking induces leukotriene production in children: influence of asthma.

PubMed

Hernández-Alvídrez, Elizabeth; Alba-Reyes, Georgina; Muñoz-Cedillo, Bernardo C; Arreola-Ramírez, José Luis; Furuya, María Elena Yuriko; Becerril-Ángeles, Martín; Vargas, Mario H

2013-05-01

Passive smoking is associated with poor asthma control in children, but the mechanism is unknown. Leukotrienes are involved in the asthma pathogenesis and their synthesis is increased in adult subjects who actively smoke. To evaluate whether passive smoking, as assessed by urinary cotinine levels, increases leukotriene production in children with or without asthma. This was a prospective, cross-sectional study in which children with stable intermittent asthma (without exacerbation) and healthy control children were studied through spirometry and urinary concentrations of cotinine and leukotriene E(4) (LTE(4)). Both groups were balanced to include children with and without passive smoking. Ninety children (49 with asthma and 41 controls, 54.4% females) aged 9 years (range, 5-13 years) were studied. Urinary LTE(4) concentrations were progressively higher as cotinine levels increased (r(S) = 0.23, p = .03). LTE(4) also correlated with body mass index (BMI) (r(S) = 0.30, p = .004), and multiple regression analysis revealed that BMI was even more influential than cotinine for determining LTE(4) levels. LTE(4) concentrations were unrelated with gender, age, or spirometry. In turn, cotinine inversely correlated with forced expiratory volume in one second (FEV(1)) (r(S) = -0.22, p = .04) and forced vital capacity (FVC) (r(S) = -0.25, p = .02), but when analyzed by groups, these relationships were statistically significant only in children with asthma. Exposure to environmental tobacco smoke, as assessed by urinary cotinine levels, was associated with an increased urinary concentration of LTE(4), although BMI exerted more influence in determining its concentration. Urinary cotinine was associated with decreased lung function, mainly in children with asthma.

Smoking, Physical Activity, and Eating Habits Among Adolescents.

PubMed

Lee, Bokim; Yi, Yunjeong

2016-01-01

The purpose of this study was to compare physical activity and eating habits of adolescent smokers with those of adolescent non-smokers in South Korea. This was a secondary analysis of data collected from the 2012 Korean Youth Risk Behavior Web-Based Survey. The sample included 72,229 adolescents aged 12 to 18. A multiple logistic regression analysis was performed to examine the association between smoking status and physical activity and between smoking status and eating habits, while controlling for other factors. Boys and girls were analyzed separately for all analyses. The proportion of self-reporting smokers was 11%. Surprisingly, girl smokers exercised significantly more frequently than non-smokers. Adolescent smokers were significantly less likely to consume fruits, vegetables, and milk/dairy products, and they ate significantly more fast-food than non-smokers. Health care professionals who plan smoking cessation programs should pay attention to South Korean adolescents' specific characteristics and cultural values in terms of health behavior. © The Author(s) 2014.

Food product tracing technology capabilities and interoperability.

PubMed

Bhatt, Tejas; Zhang, Jianrong Janet

2013-12-01

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

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

PubMed

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

2015-08-14

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

Surgical smoke.

PubMed

Fan, Joe King-Man; Chan, Fion Siu-Yin; Chu, Kent-Man

2009-10-01

Surgical smoke is the gaseous by-product formed during surgical procedures. Most surgeons, operating theatre staff and administrators are unaware of its potential health risks. Surgical smoke is produced by various surgical instruments including those used in electrocautery, lasers, ultrasonic scalpels, high speed drills, burrs and saws. The potential risks include carbon monoxide toxicity to the patient undergoing a laparoscopic operation, pulmonary fibrosis induced by non-viable particles, and transmission of infectious diseases like human papilloma virus. Cytotoxicity and mutagenicity are other concerns. Minimisation of the production of surgical smoke and modification of any evacuation systems are possible solutions. In general, a surgical mask can provide more than 90% protection to exposure to surgical smoke; however, in most circumstances it cannot provide air-tight protection to the user. An at least N95 grade or equivalent respirator offers the best protection against surgical smoke, but whether such protection is necessary is currently unknown.

Peers, tobacco advertising, and secondhand smoke exposure influences smoking initiation in diverse adolescents.

PubMed

Voorhees, Carolyn C; Ye, Cong; Carter-Pokras, Olivia; MacPherson, Laura; Kanamori, Mariano; Zhang, Guangyu; Chen, Lu; Fiedler, Robert

2011-01-01

Identify demographic, social, and environmental factors associated with smoking initiation in a large, racially and ethnically diverse sample of underage youth participating in the 2006 Maryland Youth Tobacco Survey. Cross-sectional, multistage, probability sample survey. Schools (308 middle and high schools) in Maryland. Subjects were 12- to 17-year-old adolescents participating in a school-based survey. New smokers and nonsmokers were included in the analysis (n  =  57,072). Social and media influence, secondhand smoke exposure, tobacco product use, and demographic information including age, race/ethnicity, and geographic region. Chi-square and multiple logistic regression analyses controlling for clustering. Hispanic and Hawaiian/Pacific Islander youth were most likely and Asian and Black youth were least likely to be new smokers. Smoking initiation was positively associated with higher age, living with a current smoker, secondhand smoke exposure, exposure to advertisements for tobacco products, having more friends that smoke, tobacco products offered by friends, risk perceptions, and use of other tobacco products such as smokeless tobacco and cigars. Multivariate logistic regression results suggested that composite measures of peer influence, advertising exposure, and secondhand smoke exposure were independently associated with smoking initiation. Media, peer influence, and secondhand smoke exposure were the most important factors influencing smoking initiation and were common to all racial/ethnic groups in this study. Interventions combining targeted public awareness, education, and media campaigns directed at parents/guardians should be investigated.

Variables influencing food perception reviewed for consumer-oriented product development.

PubMed

Sijtsema, Siet; Linnemann, Anita; van Gaasbeek, Ton; Dagevos, Hans; Jongen, Wim

2002-01-01

Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.

Food Production Info Sharing

NASA Image and Video Library

2017-07-12

During a brainstorming session on innovative approaches to food production, an industry participant looks at plants growing inside a laboratory in the Space Station Processing Facility at NASA's Kennedy Space Center in Florida. The workshop was hosted by the Exploration Research and Technology Directorate.

New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU).

PubMed

Fava, Fabio; Zanaroli, Giulio; Vannini, Lucia; Guerzoni, Elisabetta; Bordoni, Alessandra; Viaggi, Davide; Robertson, Jim; Waldron, Keith; Bald, Carlos; Esturo, Aintzane; Talens, Clara; Tueros, Itziar; Cebrián, Marta; Sebők, András; Kuti, Tunde; Broeze, Jan; Macias, Marta; Brendle, Hans-Georg

2013-09-25

By-products generated every year by the European fruit and cereal processing industry currently exceed several million tons. They are disposed of mainly through landfills and thus are largely unexploited sources of several valuable biobased compounds potentially profitable in the formulation of novel food products. The opportunity to design novel strategies to turn them into added value products and food ingredients via novel and sustainable processes is the main target of recently EC-funded FP7 project NAMASTE-EU. NAMASTE-EU aims at developing new laboratory-scale protocols and processes for the exploitation of citrus processing by-products and wheat bran surpluses via the production of ingredients useful for the formulation of new beverage and food products. Among the main results achieved in the first two years of the project, there are the development and assessment of procedures for the selection, stabilization and the physical/biological treatment of citrus and wheat processing by-products, the obtainment and recovery of some bioactive molecules and ingredients and the development of procedures for assessing the quality of the obtained ingredients and for their exploitation in the preparation of new food products. Copyright © 2013 Elsevier B.V. All rights reserved.

Survey of restaurants regarding smoking policies.

PubMed

Williams, Alcia; Peterson, Elizabeth; Knight, Susan; Hiller, Marc; Pelletier, Andrew

2004-01-01

The New Hampshire Indoor Smoking Act was implemented in 1994 to protect the public's health by regulating smoking in enclosed places. A survey was conducted of New Hampshire restaurants to determine smoking policies, to determine restaurant characteristics associated with smoking policies, and to evaluate compliance with the Indoor Smoking Act. A list of New Hampshire restaurants was obtained from a marketing firm. Establishments were selected randomly until 400 had completed a 22-question telephone survey. Forty-four percent of restaurants permitted smoking. Characteristics positively associated with permitting smoking were being a non-fast-food restaurant, selling alcohol, selling tobacco, and having greater than the median number of seats. Of restaurants permitting smoking, 96.1% had a designated smoking area, 87.0% had a ventilation system to minimize secondhand smoke, 83.6% had a physical barrier between smoking and nonsmoking areas, and 53.1% exhibited signs marking the smoking area. Forty percent of restaurants permitting smoking met all four requirements of the Indoor Smoking Act. Smoking policies differ, by type of restaurant. Compliance with the Indoor Smoking Act is low.

Overcoming limits set by scarce resources - role of local food production and food imports

NASA Astrophysics Data System (ADS)

Porkka, Miina; Guillaume, Joseph H. A.; Schaphoff, Sibyll; Siebert, Stefan; Gerten, Dieter; Kummu, Matti

2017-04-01

There is a fundamental tension between population growth and carrying capacity, i.e. the population that could potentially be supported using the resources and technologies available at a given time. This makes the assessments of resource use and agricultural productivity central to the debate on future food security. Local carrying capacity can be increased by expanding (e.g. through land conversion and irrigation infrastructure) or intensifying (e.g. through technologies and practices that increase efficiency) the resource use in agriculture. Food imports can be considered another way of overcoming current local limits and continuing growth beyond the local human-carrying capacity. Focusing on water as the key limiting resource, we performed a global assessment of the capacity for food self-sufficiency at sub-national and national scale for 1961-2009, taking into account the availability of both green and blue water as well as technology and management practices affecting water productivity at a given time, and using the hydrology and agriculture model LPJmL as our primary tool. Furthermore, we examined the use of food imports as a strategy to increase carrying capacity in regions where the potential for food self-sufficiency was limited by water availability and productivity. We found that the capacity for food self-sufficiency reduced notably during the study period due to the rapid population growth that outpaced the substantial improvements in water productivity. In 2009 more than a third (2.2 billion people) of the world's population lived in areas where sufficient food production to meet the needs of the population was not possible, and some 800 million people more were approaching this threshold. Food imports have nearly universally been used to overcome these local limits to growth, though the success of this strategy has been highly dependent on economic purchasing power. In the unsuccessful cases, increases in imports and local productivity have not

Correlates of use of electronic cigarettes versus nicotine replacement therapy for help with smoking cessation.

PubMed

Pokhrel, Pallav; Little, Melissa A; Fagan, Pebbles; Kawamoto, Crissy T; Herzog, Thaddeus A

2014-12-01

Electronic- or e-cigarettes are nicotine-delivery devices commonly used by smokers to quit or reduce smoking. At present, not much is known about the characteristics of smokers who specifically try e-cigarettes to quit smoking compared to the nicotine replacement therapy (NRT) products approved by the U.S. Food and Drug Administration (FDA). Determining the characteristics of smokers who are likely to choose e-cigarettes as cessation aids would help develop strategies to impart valid information about e-cigarettes to such smokers as facts regarding the safety and utility of e-cigarettes emerge. This study is based on 834 daily smokers [mean age=45.8 (standard deviation=13)] from Hawaii. Demographic, smoking- and cessation-related variables were examined as correlates of ever use of e-cigarette only or any FDA-approved NRT product only or both as cessation aids. Results indicated that younger smokers, non-White smokers, and smokers reporting higher income, lower nicotine dependence, shorter smoking history, and higher lifetime quit attempts were more likely to have tried e-cigarettes but not NRT products for help with smoking cessation. Smokers who are attracted to use e-cigarettes but not FDA-approved NRT products may differ from smokers who are likely to have used NRT products but not e-cigarettes in terms of demographic (e.g., age, ethnicity) and smoking- or cessation-related characteristics (e.g., nicotine dependence, quit attempts). Given the lack of knowledge regarding the health effects of e-cigarettes and their efficacy as cessation aids, future research needs to continue characterizing smokers who are likely to use e-cigarettes for smoking cessation. Copyright © 2014 Elsevier Ltd. All rights reserved.

Bioactive Peptides in Animal Food Products.

PubMed

Albenzio, Marzia; Santillo, Antonella; Caroprese, Mariangela; Della Malva, Antonella; Marino, Rosaria

2017-05-09

Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation) of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

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

PubMed

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

2016-05-01

Food and beverage price promotions may be potential targets for public health initiatives but have not been well documented. We assessed prevalence and patterns of price promotions for food and beverage products in a nationwide sample of food stores by store type, product package size, and product healthfulness. We also assessed associations of price promotions with community characteristics and product prices. In-store data collected in 2010-2012 from 8959 food stores in 468 communities spanning 46 U.S. states were used. Differences in the prevalence of price promotions were tested across stores types, product varieties, and product package sizes. Multivariable regression analyses examined associations of presence of price promotions with community racial/ethnic and socioeconomic characteristics and with product prices. The prevalence of price promotions across all 44 products sampled was, on average, 13.4% in supermarkets (ranging from 9.1% for fresh fruits and vegetables to 18.2% for sugar-sweetened beverages), 4.5% in grocery stores (ranging from 2.5% for milk to 6.6% for breads and cereals), and 2.6% in limited service stores (ranging from 1.2% for fresh fruits and vegetables to 4.1% for breads and cereals). No differences were observed by community characteristics. Less-healthy versus more-healthy product varieties and larger versus smaller product package sizes generally had a higher prevalence of price promotion, particularly in supermarkets. On average, in supermarkets, price promotions were associated with 15.2% lower prices. The observed patterns of price promotions warrant more attention in public health food environment research and intervention. Copyright © 2016 Elsevier Inc. All rights reserved.

Marketing foods to children through product packaging: prolific, unhealthy and misleading.

PubMed

Mehta, Kaye; Phillips, Clare; Ward, Paul; Coveney, John; Handsley, Elizabeth; Carter, Patricia

2012-09-01

To investigate marketing techniques used on the packaging of child-oriented products sold through supermarkets. Food and beverage products which met criteria for 'marketed to children' were recorded as child-oriented. The products were analysed for food categories, nutritional value, and type and extent of marketing techniques used. A major supermarket chain in Adelaide, South Australia. Child-oriented food and beverage products. One hundred and fifty-seven discrete products were marketed to children via product packaging; most (75·2 %) represented non-core foods, being high in fat or sugar. Many marketing techniques (more than sixteen unique marketing techniques) were used to promote child-oriented food products. Claims about health and nutrition were found on 55·5 % of non-core foods. A median of 6·43 marketing techniques per product was found. The high volume and power of marketing non-core foods to children via product packaging in supermarkets should be of concern to policy makers wanting to improve children's diet for their health and to tackle childhood obesity. Claims about health or nutrition on non-core foods deserve urgent attention owing to their potential to mislead and confuse child and adult consumers.

Peering into the Secrets of Food and Agricultural Co-products

USDA-ARS?s Scientific Manuscript database

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

Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide Salmine.

PubMed

Cheng, Christopher; Arritt, Fletcher; Stevenson, Clinton

2015-06-01

Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon that has been shown to inhibit the growth of LM in vitro. Commercialization of this peptide would add value to a waste product produced when raising salmon. The purpose of this study was to determine the anti-listeria activity of salmine in smoked salmon by measuring the viable counts of LM over time. Cold smoked salmon was treated with a salmine solution or coated with agar or k-carrageenan films incorporating salmine to maintain a high surface concentration of the antimicrobial. Samples were then inoculated with approximately 1.0 × 10(3) cells of LM. The viable counts were then enumerated throughout 4 wk at 4 °C storage. It was found that 5 mg/g salmine delayed the growth of LM on smoked salmon. These samples had significantly (P < 0.05) lower LM counts than on the untreated samples on days 13 and 22. Edible films did not significantly (P > 0.05) improve the antimicrobial efficacy of salmine. The peptide combined with biopolymers also had lower antimicrobial activity in vitro when compared to salmine alone. These results suggest there is potential for salmine to be used as a natural hurdle to inhibit growth of LM due to post process contamination; however, future investigations for extending this effect throughout the shelf life of smoked salmon products are warranted. © 2015 Institute of Food Technologists®

Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam

PubMed Central

Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A.; Zhang, Melvyn W.B.

2018-01-01

This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers’ concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi—a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products. PMID:29757954

Consumer Preference and Attitude Regarding Online Food Products in Hanoi, Vietnam.

PubMed

Kim Dang, Anh; Xuan Tran, Bach; Tat Nguyen, Cuong; Thi Le, Huong; Thi Do, Hoa; Duc Nguyen, Hinh; Hoang Nguyen, Long; Huu Nguyen, Tu; Thi Mai, Hue; Dinh Tran, Tho; Ngo, Chau; Thi Minh Vu, Thuc; Latkin, Carl A; Zhang, Melvyn W B; Ho, Roger C M

2018-05-14

This study aimed to examine: (1) how the Internet has changed consumers food-buying behavior and identify its associated factors; (2) consumers' concern about food safety information of online food products. A cross-sectional study was performed from October to December 2015 in Hanoi-a Vietnamese epicenter of food service. One thousand seven hundred and thirty six (1736) customers were randomly chosen from food establishments of 176 communes. Data were collected through face-to-face interviews using structured questionnaires. The majority of participants reported using the Internet to search for food products (81.3%). The most crucial factors influencing food purchases through the Internet were convenience (69.1%) and price (59.3%). Only one-third of participants selected products based on accurate evidence about food safety certification or food origin. The majority of participants were concerned about the expiration date (51.6%), while brand (9.8%) and food licensing information (11.3%) were often neglected. People who were:(1) female, (2) highly influenced by online relationships, and (3) having difficulty in doing usual activities were more likely to look for online food products. These findings produce practical advice to consumers when purchasing their desired food products on the Internet, to online food retailers and to the Government of Vietnam to implement appropriate legislation regarding trading online food products.

Nutritional quality of new food products released into the Australian retail food market in 2015 - is the food industry part of the solution?

PubMed

Spiteri, Sheree A; Olstad, Dana Lee; Woods, Julie L

2018-02-07

Food manufacturers have made public statements and voluntary commitments, such as the Healthier Australia Commitment (HAC), to improve the nutritional quality of foods. However, limited information about the nutritional quality or healthfulness of new products makes it difficult to determine if manufacturers are doing this. The purpose of this study was to assess the healthfulness of new food products released into the Australian retail market in 2015, and whether those companies who were HAC members released healthier food options compared to non-HAC members. This cross-sectional study assessed the healthfulness of all new retail food products launched in Australia in 2015 as indexed in Mintel's Global New Products Database. Healthfulness was assessed using three classification schemes: Healthy Choices Framework Victoria, Australian Dietary Guidelines and NOVA Food Classification System. Descriptive statistics and chi-squared tests described and compared the number and proportions of new foods falling within each of the food classification schemes' categories for companies that were and were not HAC members. In 2015, 4143 new food products were launched into the Australian market. The majority of new products were classified in each schemes' least healthy category (i.e. red, discretionary and ultra-processed). Fruits and vegetables represented just 3% of new products. HAC members launched a significantly greater proportion of foods classified as red (59% vs 51% for members and non-members, respectively) discretionary (79% vs 61%), and ultra-processed (94% vs 81%), and significantly fewer were classified as green (8% vs 15%), core foods (18% vs 36%) and minimally processed (0% vs 6%) (all p < 0.001). This study found that the majority of new products released into the Australian retail food market in 2015 were classified in each of three schemes' least healthy categories. A greater proportion of new products launched by companies that publicly committed to

Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

PubMed Central

Allison, Abimbola; Fouladkhah, Aliyar

2018-01-01

Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety. PMID:29389843

Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

PubMed

Allison, Abimbola; Fouladkhah, Aliyar

2018-02-01

Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium intake of higher than recommended amounts in various nations. While natural foods typically contain a moderate amount of sodium, manufactured food products are the main contributor to dietary sodium intake, up to 75% of sodium in diet of American adults, as an example. Lower cost in formulation, positive effects on organoleptic properties of food products, effects on food quality during shelf-life, and microbiological food safety, make sodium chloride a notable candidate and an indispensable part of formulation of various products. Although low-sodium formulation of each product possesses a unique set of challenges, review of literature shows an abundance of successful experiences for products of many categories. The current study discusses adoptable interventions for product development and reformulation of products to achieve a modest amount of final sodium content while maintaining taste, quality, shelf-stability, and microbiological food safety.

[Role of smoking in bronchopulmonary disease formation in nickel production workers].

PubMed

Rocheva, I I; Siurin, S A; Nikanov, A N; Panychev

2007-01-01

Questionnaire and external respiration studies in 295 workers engaged into nickel production (including 158 smokers and 137 nonsmokers) revealed that smoking (7.92 +/- 0.63 packs/year in average) causes clinical symptoms of broncho-pulmonary diseases, lower functional parameters, increased risk of acute and chronic respiratory diseases preceding to chronic bronchitis.

Concurrent maternal and pup postnatal tobacco smoke exposure in Wistar rats changes food preference and dopaminergic reward system parameters in the adult male offspring.

PubMed

Pinheiro, C R; Moura, E G; Manhães, A C; Fraga, M C; Claudio-Neto, S; Abreu-Villaça, Y; Oliveira, E; Lisboa, P C

2015-08-20

Children from pregnant smokers are more susceptible to become obese adults and to become drug or food addicts. Drugs and food activate the mesolimbic reward pathway, causing a sense of pleasure that induces further consumption. Here, we studied the relationship between tobacco smoke exposure during lactation with feeding, behavior and brain dopaminergic reward system parameters at adulthood. Nursing Wistar rats and their pups were divided into two groups: tobacco smoke-exposed (S: 4times/day, from the 3rd to the 21th day of lactation), and ambient air-exposed (C). On PN175, both offspring groups were subdivided for a food challenge: S and C that received standard chow (SC) or that chose between high-fat (HFD) and high-sucrose diets (HSDs). Food intake was recorded after 30min and 12h. Offspring were tested in the elevated plus maze and open field on PN178-179; they were euthanized for dopaminergic analysis on PN180. SSD (self-selected diet) animals presented a higher food intake compared to SC ones. S-SSD animals ate more than C-SSD ones at 30min and 12h. Both groups preferred the HFD. However, S-SSD animals consumed relatively more HFD than C-SSD at 30min. No behavioral differences were observed between groups. S animals presented lower tyrosine hydroxylase (TH) content in the ventral tegmental area, lower TH, dopaminergic receptor 2, higher dopaminergic receptor 1 contents in the nucleus accumbens and lower OBRb in hypothalamic arcuate nucleus. Tobacco-smoke exposure during lactation increases preference for fat in the adult progeny possibly due to alterations in the dopaminergic system. Copyright © 2015 IBRO. Published by Elsevier Ltd. All rights reserved.

Food effects in paediatric medicines development for products Co-administered with food.

PubMed

Batchelor, Hannah; Kaukonen, Ann Marie; Klein, Sandra; Davit, Barbara; Ju, Rob; Ternik, Robert; Heimbach, Tycho; Lin, Wen; Wang, Jian; Storey, David

2018-02-05

A small amount of food is commonly used to aid administration of medicines to children to improve palatability and/or swallowability. However the impact of this co-administered food on the absorption and subsequent pharmacokinetic profile of the drug is unknown. Existing information on food effects is limited to standard protocols used to evaluate the impact of a high fat meal in an adult population using the adult medication. In the absence of a substantial body of data, there are no specific guidelines available during development of paediatric products relating to low volumes of potentially low calorie food. This paper brings together expertise to consider how the impact of co-administered food can be risk assessed during the development of a paediatric medicine. Two case studies were used to facilitate discussions and seek out commonalities in risk assessing paediatric products; these case studies used model drugs that differed in their solubility, a poorly soluble drug that demonstrated a positive food effect in adults and a highly soluble drug where a negative food effect was observed. For poorly soluble drugs risk assessments are centred upon understanding the impact of food on the in vivo solubility of the drug which requires knowledge of the composition of the food and the volumes present within the paediatric gastrointestinal tract. Further work is required to develop age appropriate in vitro and in silico models that are representative of paediatric populations. For soluble drugs it is more important to understand the mechanisms that may lead to a food effect, this may include interactions with transporters or the impact of the food composition on gastro-intestinal transit or even altered gastric motility. In silico models have the most promise for highly soluble drug products although it is essential that these models reflect the relevant mechanisms involved in potential food effects. The development of appropriate in vitro and in silico tools is

Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology

PubMed Central

Patriarca, Andrea; Magan, Naresh

2015-01-01

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

Longitudinal study of long-term smoking behaviour by biomarker-supported determination of exposure to smoke.

PubMed

Cunningham, Anthony; Sommarström, Johan; Sisodiya, Ajit S; Errington, Graham; Prasad, Krishna

2014-04-12

Long-term studies of smokers who switch to lower nicotine yield cigarettes have been identified by the World Health Organization Study Group TobReg and the US Food and Drug Administration as one key area where new knowledge is required to guide science based regulation. The limited number of long-term switching studies have concluded that smokers who switch to lower nicotine yield cigarettes show evidence of partial compensation. Since the European Union tobacco product directive of 2001 introduced tar and nicotine yield ceilings, there has been no long-term observational switching study. To address the limitations of previous studies where smokers were forced switched for relatively short durations, we plan to undertake a long-term study of spontaneous switching which is appropriately powered and includes non-switchers as a control group. Healthy adult smokers aged 21-64 years will be enrolled into this 5-year non-residential, multicentre study across 10 cities in Germany. They will be assessed at 10 timepoints with 6 month intervals during which inclusion criteria will be reassessed and spent cigarette filter tips, saliva and 24 h urine samples will be collected. These samples will be used to determine average daily cigarette consumption, estimate mouth-level exposure to tar and nicotine and measure selected biomarkers of exposure, respectively. Spontaneous changes in subjects' preferred cigarette products and any consequent change in tar or nicotine yield will be monitored. Subjects will be required to complete questionnaires on quality of life, smoking behaviours, smoking-related sensory attributes and recent life changes. The planned study is anticipated to contribute to understanding smokers' behaviours and their consequent exposure to smoke constituents. It will also allow assessment of compensatory changes in their behaviour following spontaneous switching of cigarette product smoked. Data from this study are expected to provide insights into study design

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

NASA Technical Reports Server (NTRS)

Dunst, Ben

2011-01-01

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

Smoking in the movies increases adolescent smoking: a review.

PubMed

Charlesworth, Annemarie; Glantz, Stanton A

2005-12-01

Despite voluntary restrictions prohibiting direct and indirect cigarette marketing to youth and paid product placement, tobacco use remains prevalent in movies. This article presents a systematic review of the evidence on the nature and effect of smoking in the movies on adolescents (and others). We performed a comprehensive literature review. We identified 40 studies. Smoking in the movies decreased from 1950 to approximately 1990 and then increased rapidly. In 2002, smoking in movies was as common as it was in 1950. Movies rarely depict the negative health outcomes associated with smoking and contribute to increased perceptions of smoking prevalence and the benefits of smoking. Movie smoking is presented as adult behavior. Exposure to movie smoking makes viewers' attitudes and beliefs about smoking and smokers more favorable and has a dose-response relationship with adolescent smoking behavior. Parental restrictions on R-rated movies significantly reduces youth exposure to movie smoking and subsequent smoking uptake. Beginning in 2002, the total amount of smoking in movies was greater in youth-rated (G/PG/PG-13) films than adult-rated (R) films, significantly increasing adolescent exposure to movie smoking. Viewing antismoking advertisements before viewing movie smoking seems to blunt the stimulating effects of movie smoking on adolescent smoking. Strong empirical evidence indicates that smoking in movies increases adolescent smoking initiation. Amending the movie-rating system to rate movies containing smoking as "R" should reduce adolescent exposure to smoking and subsequent smoking.

The influence of self-esteem, parental smoking, and living in a tobacco production region on adolescent smoking behaviors.

PubMed

Murphy, N T; Price, C J

1988-12-01

Selected antecedents of smoking initiation among 1,513 eighth grade students in an urban tobacco producing county of North Carolina were studied using the Tobacco Cigarette Smoking Questionnaire and the Rosenberg Self-Esteem Scale. Fifteen percent of students reported currently smoking, and 17.2% indicated an intention to smoke upon graduation from high school. Self-esteem and parental smoking behavior related significantly to adolescents' smoking behavior and future intention to smoke. Significantly more females intended to smoke and had lower self-esteem than males. Family involvement in the tobacco industry related significantly to adolescents' intention to smoke but not their smoking behavior. Overall, low self-esteem and parental smoking models may be important to developing the smoking habit among young adolescents. Prevention of smoking initiation should involve promotion of children's self-esteem and avoidance of parental smoking modeling prior to the eighth grade.

Tobacco product use and smoking frequency among US adults with intellectual and developmental disabilities.

PubMed

Eisenbaum, E

2018-06-19

People with intellectual and developmental disabilities (IDD) have been overlooked in tobacco use research although they are likely to experience tobacco-related health disparities. This study examined tobacco product use and smoking frequency and amount among a sample of US Special Olympics athletes with IDD. Multiple regression analysis was used to test whether age, gender, body mass index, blood pressure, bone density, eating fruits and vegetables and family member tobacco use were correlated with the number of cigarettes smoked per day. The sample of people with IDD who used tobacco (n = 501) were aged 18-75 (M = 33.37) and 76.4% were male. About 73.6% reported cigarette use only, 10.6% reported dual or poly use of cigarettes and other tobacco products (cigars, pipe, and chewing tobacco) and 15.8% reported using only tobacco products other than cigarettes. Men were more likely than women to use tobacco products other than cigarettes. Of the cigarette smokers, 79.6% were daily smokers, and their mean cigarettes per day was 10.08 (SD = 9.50). Special Olympics athletes who did not have low bone density and those who consumed fruits and vegetables less than daily reported higher numbers of cigarettes per day. Although people with IDD are less likely to use tobacco than the general population, study results suggest that people with IDD who smoke cigarettes are just as likely as smokers in the general US population to smoke daily. Improving overall health behaviours may be important in helping smokers with IDD to reduce their tobacco use. Research is needed to understand longitudinal patterns of tobacco use and how to prevent tobacco use among people with IDD. © 2018 MENCAP and International Association of the Scientific Study of Intellectual and Developmental Disabilities and John Wiley & Sons Ltd.

Factors associated with Listeria monocytogenes contamination of cold-smoked pork products produced in Latvia and Lithuania.

PubMed

Bērziņs, Aivars; Hörman, Ari; Lundén, Janne; Korkeala, Hannu

2007-04-10

A total of 312 samples of sliced, vacuum packaged, cold-smoked pork from 15 meat processing plants in Latvia and Lithuania, obtained over a 15-month period from 2003 until 2004, were analyzed for the presence of Listeria monocytogenes at the end of their shelf-life. Overall, 120 samples (38%) tested positive for L. monocytogenes. Despite the long storing period, the levels of L. monocytogenes in cold-smoked pork products were low. Manufacturing processes were studied at seven meat processing plants. A new approach with a logistic multivariable regression model was applied to identify the main factors associated with L. monocytogenes contamination during the manufacturing of cold-smoked pork products. Brining by injection was a significant factor (odds ratio 10.66; P<0.05) for contamination of product with L. monocytogenes. Moreover, long cold-smoking times (> or = 12 h) had a significant predictive value (odds ratio 24.38; P<0.014) for a sample to test positive for L. monocytogenes. Pulsed-field gel electrophoresis results indicated that various sources of L. monocytogenes contamination existed over periods of time in several meat processing plants. In two meat processing plants, persistent L. monocytogenes strains belonging to serotypes 1/2a and 1/2c were found.

Potential hazards due to food additives in oral hygiene products.

PubMed

Tuncer Budanur, Damla; Yas, Murat Cengizhan; Sepet, Elif

2016-01-01

Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

Extrusion Processing of Raw Food Materials and by-products: A Review.

PubMed

Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

2018-05-22

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers.

PubMed

Acciari, Vicdalia Aniela; Torresi, Marina; Iannetti, Luigi; Scattolini, Silvia; Pomilio, Francesco; Decastelli, Lucia; Colmegna, Silvia; Muliari, Riccardo; Bossù, Teresa; Proroga, Yolande; Montagna, Cosimo; Cardamone, Cinzia; Cogoni, Paola; Prencipe, Vincenza Annunziata; Migliorati, Giacomo

2017-02-01

Seven hundred seventy-eight samples of packaged smoked fish (774 smoked salmon and 4 smoked swordfish) on sale in Italy, from 50 different manufacturers located in 12 European Union countries, were purchased from the Italian market between May and December 2011. The surface temperatures of the samples on sale ranged from 0 to 13°C (3.4 ± 1.5°C, mean ± SD). Six hundred eighty (87.4%) of 778 samples were stored at ≤4°C. One hundred fifty-seven samples (20.2%, 95% confidence interval 17.5 to 23.1%) were contaminated by Listeria monocytogenes , with 26 samples (3.3%, 95% confidence interval 2.3 to 4.8%) at levels >100 CFU/g. The maximum level of contamination was 1.3 ×10 6 CFU/g. The differences in the level of contamination of smoked fish between countries (χ 2 = 91.54, P < 0.05) and manufacturers (χ 2 = 193.22, P < 0.05) were significant. The frequency of detection for products from different manufacturing premises ranged from 0 to 76.9%. Serotyping by serological agglutination revealed that the main serotypes detected were 1/2a (65.3%) and 1/2b (22.4%). Pulsed-field gel electrophoresis typing with restriction enzymes AscI and ApaI yielded 36 pulsotypes from 144 isolates, clustering into 17 groups. Eight main pulsotypes accounted for 70.8% of the isolates. Three of the main pulsotypes were exclusively from products of a single manufacturer. In general, products from the same manufacturer showed genetic homogeneity, with one strongly prevalent pulsotype. Different manufacturers usually showed very different levels of contamination of the final product, confirming the importance of the management of process hygiene for controlling L. monocytogenes contamination.

Associations Between Initial Water Pipe Tobacco Smoking and Snus Use and Subsequent Cigarette Smoking Results From a Longitudinal Study of US Adolescents and Young Adults

PubMed Central

Soneji, Samir; Sargent, James D.; Tanski, Susanne E.; Primack, Brian A.

2015-01-01

initiation (adjusted odds ratios: 2.56; 95% CI, 1.46-4.47 and 3.73; 95% CI, 1.43-9.76, respectively), current cigarette smoking (adjusted odds ratios: 2.48; 95% CI, 1.01-6.06 and 6.19; 95% CI, 1.86-20.56, respectively), and higher intensity of cigarette smoking (adjusted proportional odds ratios: 2.55; 95% CI, 1.48-4.38 and 4.45; 95% CI, 1.75-11.27, respectively). CONCLUSIONS AND RELEVANCE Water pipe tobacco smoking and the use of snus independently predicted the onset of cigarette smoking and current cigarette smoking at follow-up. Comprehensive Food and Drug Administration regulation of these tobacco products may limit their appeal to youth and curb the onset of cigarette smoking. PMID:25485959

Innovative food products for cancer patients: future directions.

PubMed

Tueros, Itziar; Uriarte, Matxalen

2018-03-01

One of the main challenges for cancer patients under treatment is to prevent and tackle malnutrition. The current clinical nutrition market offers different food supplements or oral nutritional support products (mainly milkshakes or modified texture products) for cancer patients under risk of malnutrition. However, it is worth mentioning that these products do not address the pleasure of eating, since they do not meet sensory requirements, such as taste and smell alterations, nor patients' food preferences, leading to a big impact on their quality of life (QOL). Still, controversy remains regarding the specific nutritional requirements for cancer patients during the disease. Several randomized controlled clinical trials yield opposite results when using different bioactive compounds such as omega-3 fatty acids or antioxidants in order to prevent malnutrition or improve QOL. The use of 'omics' technologies in oncology, such as membrane lipidomics, as a powerful tool to provide new insights for the understanding of diet and cancer and their interacting metabolic pathways, will be discussed. The better knowledge of specific requirements (nutrients, sensory parameters and food preferences) for cancer patients provides valuable information for the food industry in the design of customized food products capable of preventing malnutrition, alleviating symptoms and improving QOL. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Systematic review on international practices in controlling waterpipe tobacco smoking.

PubMed

Tee, Guat Hiong; Hairi, Noran N; Nordin, Fauziah; Choo, Wan Yuen; Chan, Ying Ying; Kaur, Gurpreet; Veerasingam, Pathma Devi; Bulgiba, Awang

2015-01-01

Waterpipe tobacco smoking has becoming popular especially among young people worldwide. Smokers are attracted by its sweeter, smoother smoke, social ambience and the misconception of reduced harm. The objective of this study was to systematically review the effects of waterpipe tobacco policies and practices in reducing its prevalence. A systematic review was conducted electronically using the PubMed, OVID, Science Direct, Proquest and Embase databases. All possible studies from 1980 to 2013 were initially screened based on titles and abstracts. The selected articles were subjected to data extraction and quality rating. Three studies met the inclusion criteria and were eligible for this review. Almost all of the waterpipe tobacco products and its accessories did not comply with the regulations on health warning labelling practices as stipulated under Article 11 of WHO FCTC. In addition, the grisly new warning labels for cigarettes introduced by Food and Drug Administration did not affect hookah tobacco smoking generally. Indoor air quality in smoking lounges was found to be poor and some hookah lounges were operated without smoke shop certification. Our findings revealed the availability of minimal information on the practices in controlling waterpipe smoking in reducing its prevalence. The lack of comprehensive legislations or practices in controlling waterpipe smoking warrants further research and policy initiatives to curb this burgeoning global epidemic, especially among the vulnerable younger population.

Price, public policy, and smoking in young people.

PubMed

Lewit, E M; Hyland, A; Kerrebrock, N; Cummings, K M

1997-01-01

To examine the effect of cigarette taxes, limits on public smoking, laws regulating access to tobacco by young people, and exposure to pro-tobacco and anti-tobacco messages on smoking participation and the intention to smoke among ninth-grade students (aged 13-16). Two cross-sectional, school-based surveys (total of 15432 responses) of ninth-grade students conducted in 21 North American communities in 1990 and 1992 in conjunction with the Community Intervention Trial for Smoking Cessation. A ninth-grader was classified as a smoker if he or she reported smoking a whole cigarette on at least one of the 30 days preceding the survey. Among non-smokers, a positive intention to smoke was attributed to those who claimed they probably or definitely would be smoking within a year. Both smoking participation and the intent to smoke were related to differences in cigarette prices, with estimated price elasticities of -0.87 and -0.95, respectively. Boys were far more sensitive to price than girls with respect to smoking participation (elasticities of -1.51 and -0.32, respectively); however, the effect of price on the intent to smoke was similar for boys and girls. Policies limiting minors' access to tobacco (a minimum purchase age of 18 years, a ban on cigarette vending machines, and a ban on giving away free samples of tobacco products) were associated with reductions in participation and intention to smoke. Exposure to tobacco education in school was associated with decreased participation and intention to smoke. Policies that prohibited smoking in public places and in schools were not significantly related to the smoking patterns of ninth-graders. Frequency of exposure to pro-tobacco advertisements was marginally associated with increased participation and intention to smoke; paradoxically, frequency of exposure to anti-tobacco advertisements was correlated with an increased likelihood of smoking. Policies limiting access to tobacco by young people, increasing education

Social Smoking

PubMed Central

Schane, Rebecca E.; Glantz, Stanton A.; Ling, Pamela M.

2009-01-01

Background Social smoking is increasingly prevalent and poses a challenge to traditional cessation practices. Tobacco companies conducted extensive research on social smokers long before health authorities did and marketed products to promote this smoking behavior. Purpose Research is described and mechanisms identified that are used to promote social smoking to help improve cessation strategies in this growing group. Evidence acquisition Searches from 2006 to 2008 of previously secret tobacco industry documents using keywords social smoker, light smoker, casual smoker, youth smoker, and occasional smoker, followed by snowball searching. Data analysis was conducted in 2008. Evidence synthesis Tobacco industry research identified characteristics of social smokers that include: (1) denial of personal nicotine addiction; (2) self-categorization as a nonsmoker; (3) propensity for decreased tobacco use in response to smoke-free laws; (4) variations in age, education, ethnicity, and socioeconomic backgrounds; and (5) a perceived immunity to personal health effects of tobacco but fear of consequences to others. Tobacco companies developed marketing strategies aimed at social smokers, including “non–habit forming” cigarettes. Conclusions Previously considered a transient behavior, social smoking is also a stable consumption pattern. Focused clinical questions to detect social smoking are needed and may include, “Have you smoked any cigarettes or used any tobacco products in the past month?” as opposed to “Are you a smoker?” Clinicians should recognize that social smokers might be motivated to quit after education on the dangers of secondhand smoke rather than on personal health risks or with pharmacotherapy. PMID:19589449

Consumer acceptance of reformulated food products: A systematic review and meta-analysis of salt-reduced foods.

PubMed

Jaenke, Rachael; Barzi, Federica; McMahon, Emma; Webster, Jacqui; Brimblecombe, Julie

2017-11-02

Food product reformulation is promoted as an effective strategy to reduce population salt intake and address the associated burden of chronic disease. Salt has a number of functions in food processing, including impacting upon physical and sensory properties. Manufacturers must ensure that reformulation of foods to reduce salt does not compromise consumer acceptability. The aim of this systematic review is to determine to what extent foods can be reduced in salt without detrimental effect on consumer acceptability. Fifty studies reported on salt reduction, replacement or compensation in processed meats, breads, cheeses, soups, and miscellaneous products. For each product category, levels of salt reduction were collapsed into four groups: <40%, 40-59%, 60-79% and ≥80%. Random effects meta-analyses conducted on salt-reduced products showed that salt could be reduced by approximately 40% in breads [mean change in acceptability for reduction <40% (-0.27, 95% confidence interval (CI) -0.62, 0.08; p = 0.13)] and approximately 70% in processed meats [mean change in acceptability for reductions 60-69% (-0.18, 95% CI -0.44, 0.07; p = 0.15)] without significantly impacting consumer acceptability. Results varied for other products. These results will support manufacturers to make greater reductions in salt when reformulating food products, which in turn will contribute to a healthier food supply.

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

PubMed

Schermbeck, Rebecca M; Powell, Lisa M

2015-04-23

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

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

PubMed

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

2008-11-01

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

Prototype Food and Nutrient Database for Dietary Studies: Branded Food Products Database for Public Health Proof of Concept

USDA-ARS?s Scientific Manuscript database

The Prototype Food and Nutrient Database for Dietary Studies (Prototype FNDDS) Branded Food Products Database for Public Health is a proof of concept database. The database contains a small selection of food products which is being used to exhibit the approach for incorporation of the Branded Food ...

[Smoking in the hospitality sector: an observational study in Barcelona (Spain), 2008].

PubMed

Villalbí, Joan R; Baranda, Lucía; López, M José; Nebot, Manel

2010-01-01

To describe the actual presence of smoking in restaurant and hospitality premises after the smoking prevention act banning smoking in workplaces came into force in 2006, with wide exemptions in this sector. We performed an observational, descriptive study in Barcelona (Catalonia, Spain) in 2008 based on cluster sampling, with 1130 premises. The results were stratified by premise type. Up to 85.7% of food shops allowing consumption within their premises (bakeries, pastry shops...) ban smoking, as well as 85% of fast food establishments. Among restaurants, 40% are smoke-free or have separate smoking areas. Bar-cafés and café-restaurants (the most abundant premises) usually allow smoking. There are more smoke-free options in central districts and in shopping malls. Up to 75.4% of all premises allow smoking freely. These results show the limitations of the law. Copyright 2009 SESPAS. Published by Elsevier Espana. All rights reserved.

Smoking patterns, quit behaviors, and smoking environment of workers in small manufacturing companies

PubMed Central

Pinsker, Erika A.; Hennrikus, Deborah J.; Hannan, Peter J.; Lando, Harry A; Brosseau, Lisa M.

2016-01-01

Background This study describes smokers employed at 47 small manufacturing companies in Minnesota, USA. Methods Smokers (n=713) participating in a group-randomized trial completed a baseline survey on their smoking patterns, quit behaviors, smoking environment, workplace attitudes about smoking, and correlates of smoking. These characteristics were examined by job type and a latent class analysis (LCA) was performed to group workers with similar characteristics. Results Production workers had the highest prevalence of daily smoking (88% vs. 68% among managers), and addiction (61% vs. 26% among managers), and the highest mean level of perceived stress (6.4 vs. 4.9 among managers). The LCA identified 3 subgroups of smokers that differed in levels of barriers to cessation. Production workers were most likely to be in the group with greater barriers (p=.01). Conclusions These results underscore the importance of targeting interventions to production workers and those who exhibit the greatest barriers to cessation. PMID:26179203

Prediction of frozen food properties during freezing using product composition.

PubMed

Boonsupthip, W; Heldman, D R

2007-06-01

Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

Plants for water recycling, oxygen regeneration and food production

NASA Technical Reports Server (NTRS)

Bubenheim, D. L.

1991-01-01

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

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

PubMed

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

2016-09-01

Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Reduced-Smoke Solid Propellant Combustion Products Analysis. Development of a Micromotor Combustor Technique.

DTIC Science & Technology

1976-10-01

A low-cost micromotor combustor technique has been devised to support the development of reduced-smoke solid propellant formulations. The technique...includes a simple, reusable micromotor capable of high chamber pressures, a combustion products collection system, and procedures for analysis of

Agglomerates, smoke oxide particles, and carbon inclusions in condensed combustion products of an aluminized GAP-based propellant

NASA Astrophysics Data System (ADS)

Ao, Wen; Liu, Peijin; Yang, Wenjing

2016-12-01

In solid propellants, aluminum is widely used to improve the performance, however the condensed combustion products especially the large agglomerates generated from aluminum combustion significantly affect the combustion and internal flow inside the solid rocket motor. To clarify the properties of the condensed combustion products of aluminized propellants, a constant-pressure quench vessel was adopted to collect the combustion products. The morphology and chemical compositions of the collected products, were then studied by using scanning electron microscopy coupled with energy dispersive (SEM-EDS) method. Various structures have been observed in the condensed combustion products. Apart from the typical agglomerates or smoke oxide particles observed before, new structures including the smoke oxide clusters, irregular agglomerates and carbon-inclusions are discovered and investigated. Smoke oxide particles have the highest amount in the products. The highly dispersed oxide particle is spherical with very smooth surface and is on the order of 1-2 μm, but due to the high temperature and long residence time, these small particles will aggregate into smoke oxide clusters which are much larger than the initial particles. Three types of spherical agglomerates have been found. As the ambient gas temperature is much higher than the boiling point of Al2O3, the condensation layer inside which the aluminum drop is burning would evaporate quickly, which result in the fact that few "hollow agglomerates" has been found compared to "cap agglomerates" and "solid agglomerates". Irregular agglomerates usually larger than spherical agglomerates. The formation of irregular agglomerates likely happens by three stages: deformation of spherical aluminum drops; combination of particles with various shape; finally production of irregular agglomerates. EDS results show the ratio of O to Al on the surface of agglomerates is lower in comparison to smoke oxide particles. C and O account for

Influence of processing steps in cold-smoked salmon production on survival and growth of persistent and presumed non-persistent Listeria monocytogenes.

PubMed

Porsby, Cisse Hedegaard; Vogel, Birte Fonnesbech; Mohr, Mona; Gram, Lone

2008-03-20

Cold-smoked salmon is a ready-to-eat product in which Listeria monocytogenes sometimes can grow to high numbers. The bacterium can colonize the processing environment and it is believed to survive or even grow during the processing steps. The purpose of the present study was to determine if the steps in the processing of cold-smoked salmon affect survival and subsequent growth of a persistent strain of L. monocytogenes to a lesser degree than presumed non-persistent strains. We used a sequence of experiments increasing in complexity: (i) small salmon blocks salted, smoked or dried under model conditions, (ii) fillets of salmon cold-smoked in a pilot plant and finally, (iii) assessment of the bacterial levels before and after processing during commercial scale production. L. monocytogenes proliferated on salmon blocks that were brined or dipped in liquid smoke and left at 25 degrees C in a humidity chamber for 24 h. However, combining brining and liquid smoke with a drying (25 degrees C) step reduced the bacterium 10-100 fold over a 24 h period. Non-salted, brine injected or dry salted salmon fillets were surface inoculated with L. monocytogenes and cold-smoked in a pilot plant. L. monocytogenes was reduced from 10(3) to 10-10(2) CFU/cm(2) immediately after cold-smoking. The greatest reductions were observed in dry salted and brine injected fillets as compared to cold-smoking of non-salted fresh fillets. Levels of L. monocytogenes decreased further when the cold-smoked fish was vacuum-packed and stored at 5 degrees C. A similar decline was seen when inoculating brine injected fillets after cold-smoking. High phenol concentrations are a likely cause of this marked growth inhibition. In a commercial production facility, the total viable count of salmon fillets was reduced 10-1000 fold by salting, cold-smoking and process-freezing (a freezing step after smoking and before slicing). The prevalence of L. monocytogenes in the commercial production facility was too low to

USDA Branded Food Products Database, Release 2

USDA-ARS?s Scientific Manuscript database

The USDA Branded Food Products Database is the ongoing result of a Public-Private Partnership (PPP), whose goal is to enhance public health and the sharing of open data by complementing the USDA National Nutrient Database for Standard Reference (SR) with nutrient composition of branded foods and pri...

Prediction of seasonal climate-induced variations in global food production

NASA Astrophysics Data System (ADS)

Iizumi, Toshichika; Sakuma, Hirofumi; Yokozawa, Masayuki; Luo, Jing-Jia; Challinor, Andrew J.; Brown, Molly E.; Sakurai, Gen; Yamagata, Toshio

2013-10-01

Consumers, including the poor in many countries, are increasingly dependent on food imports and are thus exposed to variations in yields, production and export prices in the major food-producing regions of the world. National governments and commercial entities are therefore paying increased attention to the cropping forecasts of important food-exporting countries as well as to their own domestic food production. Given the increased volatility of food markets and the rising incidence of climatic extremes affecting food production, food price spikes may increase in prevalence in future years. Here we present a global assessment of the reliability of crop failure hindcasts for major crops at two lead times derived by linking ensemble seasonal climatic forecasts with statistical crop models. We found that moderate-to-marked yield loss over a substantial percentage (26-33%) of the harvested area of these crops is reliably predictable if climatic forecasts are near perfect. However, only rice and wheat production are reliably predictable at three months before the harvest using within-season hindcasts. The reliabilities of estimates varied substantially by crop--rice and wheat yields were the most predictable, followed by soybean and maize. The reasons for variation in the reliability of the estimates included the differences in crop sensitivity to the climate and the technology used by the crop-producing regions. Our findings reveal that the use of seasonal climatic forecasts to predict crop failures will be useful for monitoring global food production and will encourage the adaptation of food systems toclimatic extremes.

Smoking, weight loss intention and obesity-promoting behaviors in college students.

PubMed

Carroll, Shawna L; Lee, Rebecca E; Kaur, Harsohena; Harris, Kari J; Strother, Myra L; Huang, Terry T-K

2006-08-01

To examine whether college smoking was associated with trying to lose weight and other weight-related behaviors. We surveyed 300 students at the University of Kansas about smoking (ever, current, and amount), weight loss intention (y/n), weight-related attitudes, and eating and exercise behavior. Weight, height, and body fat were measured. About half the students (49%) self-identified as having ever smoked while 53 (17.6%) self-identified as current smokers. After controlling for sex, age, and ethnicity, ever smoking was not related to weight loss intention but was associated with greater pressure to maintain a healthy weight (p = 0.05), and having engaged in mild exercise on more days in the previous year (p = 0.05). Compared to nonsmokers, current smokers ate more at restaurants serving high calorie foods (p < 0.05) and ate more frequently in front of the TV (p < 0.01). Amount smoked was related to diminished use of exercise facilities (p = 0.03) and more frequent eating at restaurants serving high calorie foods (p < 0.05) and in front of the TV (p = 0.01). Current smoking among college students was related to weight loss intention. Despite wanting to lose weight, current smoking was concomitant with obesity-promoting behaviors such as eating higher calorie foods and eating in front of the TV. College-based interventions to prevent smoking initiation or promote smoking cessation should include a focus on healthy eating, exercise and healthful ways to lose or maintain weight.

Local food in Iceland: identifying behavioral barriers to increased production and consumption

NASA Astrophysics Data System (ADS)

Ósk Halldórsdóttir, Þórhildur; Nicholas, Kimberly A.

2016-11-01

Increased production and consumption of local food may reduce the negative environmental, social, and economic impacts of industrialized and globalized food production. Here we examined potential barriers to increasing production and consumption of food produced in Iceland. First, we developed a new framework to address the behaviors of production and consumption simultaneously, to comprehensively analyze their potential barriers. We examined structural barriers by estimating the food production capacity of Iceland, and cultural and personal barriers through survey data on cultural norms and purchasing behavior from Matís, a research and development company. We found no structural barriers preventing Iceland from increasing production of local cereals, which would compliment current local production of meat and dairy and reduce reliance on imports, currently at 50% of the daily caloric intake. However, if food production became entirely local without changing the current mix of crops grown, there would be a 50% reduction in diversity (from 50 to 25 items in eight out of ten food categories). We did not identify any cultural barriers, as survey results demonstrated that consumers hold generally positive worldviews towards local food, with 88% satisfied with local food they had purchased. More than two-thirds of consumers regarded supporting the local farmer and considerations such as environmentally friendly production, fewer food miles, lower carbon footprint as important. However, they rated the local food they have access to as lower in meeting sustainability criteria, showing that they make justifications for not choosing local food in practice. This is a personal barrier to increased consumption of local food, and implies that marketing strategies and general knowledge connected to local food in Iceland might be improved. Although the results apply to the case of Iceland, the method of identifying behavioral barriers to change is applicable to other countries

Delivering Improved Nutrition: Dairy Ingredients in Food Aid Products.

PubMed

Schlossman, Nina

2016-03-01

The United States has a long history of food assistance for humanitarian need. The Food for Peace Act of 1954 established the United States' permanent food assistance program which has fed over 3 billion people in 150 countries worldwide through thousands of partner organizations. In 60 years, the program has evolved and will continue to do so. Recently, the program has gone from a focus on quantity of food shipped to quality food assistance from improved products, programs, and processes to effectively meet the needs of different vulnerable groups. The current debate focuses on the appropriateness of using fortified blended foods to prevent and treat malnutrition during the first 1000 days of life. Dairy ingredients have been at the center of this debate; they were included initially in fortified blended, removed in the 1980s, and now reincorporated into fortified therapeutic and supplemental foods. Improved quality food baskets and effective nutrition programming to prevent and treat malnutrition were developed through multisectoral collaboration between government and nongovernment organizations. The US Agency for International Development has focused on improving nutrition through development programs often tied to health, education, and agriculture. The years since 2008 have been a particularly intense period for improvement. The Food Aid Quality Review was established to update current food aid programming products, program implementation, cost-effectiveness, and interagency processes. Trials are underway to harmonize the areas of multisectoral nutrition programming and gather more evidence on the effects of dairy ingredients in food aid products. © The Author(s) 2016.

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

PubMed Central

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

2010-01-01

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

Brand variation in oxidant production in mainstream cigarette smoke: Carbonyls and free radicals.

PubMed

Reilly, Samantha M; Goel, Reema; Trushin, Neil; Elias, Ryan J; Foulds, Jonathan; Muscat, Joshua; Liao, Jason; Richie, John P

2017-08-01

Oxidative stress/damage resulting from exposure to cigarette smoke plays a critical role in the development of tobacco-caused diseases. Carbonyls and free radicals are two major classes of oxidants in tobacco smoke. There is little information on the combined delivery of these oxidants across different cigarette brands; thus, we set out to measure and compare their levels in mainstream smoke from popular US cigarettes. Mainstream smoke from 28 different cigarette brands produced by smoking (FTC protocol) was analyzed for five important, abundant carbonyls, and levels were compared to previously determined free radical for the same brands. Overall, there were large variations (3- to 6-fold) in carbonyl levels across brands with total carbonyl levels ranging from 275 to 804 μg/cigarette, which persisted even after adjusting for ventilation. Individual carbonyl levels were highly correlated with each other (r 2 : 0.40-0.95, P < 0.003) except for formaldehyde. Both gas-phase (r 2 : 0.37, P = 0.006) and particulate-phase (r 2 : 0.27, P = 0.005) free radicals were correlated to total carbonyl content; however, this correlation disappeared after adjusting for ventilation. These data show that overall oxidant production varies widely by cigarette brand and the resulting difference in oxidant burden could potentially lead to differences in disease risk. Copyright © 2017 Elsevier Ltd. All rights reserved.

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

ERIC Educational Resources Information Center

Gibson, LeRoy

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

Tobacco smoke induces production of chemokine CCL20 to promote lung cancer.

PubMed

Wang, Gui-Zhen; Cheng, Xin; Li, Xin-Chun; Liu, Yong-Qiang; Wang, Xian-Quan; Shi, Xu; Wang, Zai-Yong; Guo, Yong-Qing; Wen, Zhe-Sheng; Huang, Yun-Chao; Zhou, Guang-Biao

2015-07-10

Tobacco kills nearly 6 million people each year, and 90% of the annual 1.59 million lung cancer deaths worldwide are caused by cigarette smoke. Clinically, a long latency is required for individuals to develop lung cancer since they were first exposed to smoking. In this study, we aimed to identify clinical relevant inflammatory factors that are critical for carcinogenesis by treating normal human lung epithelial cells with tobacco carcinogen nicotine-derived nitrosaminoketone (NNK) for a long period (60 days) and systematic screening in 84 cytokines/chemokines. We found that a chemokine CCL20 was significantly up-regulated by NNK, and in 78/173 (45.1%) patients the expression of CCL20 was higher in tumor samples than their adjacent normal lung tissues. Interestingly, CCL20 was up-regulated in 48/92 (52.2%) smoker and 29/78 (37.2%) nonsmoker patients (p = 0.05), and high CCL20 was associated with poor prognosis. NNK induced the production of CCL20, which promoted lung cancer cell proliferation and migration. In addition, an anti-inflammation drug, dexamethasone, inhibited NNK-induced CCL20 production and suppressed lung cancer in vitro and in vivo. These results indicate that CCL20 is crucial for tobacco smoke-caused lung cancer, and anti-CCL20 could be a rational approach to fight against this deadly disease. Copyright © 2015 The Authors. Published by Elsevier Ireland Ltd.. All rights reserved.

Biodiesel production from algae grown on food industry wastewater.

PubMed

Mureed, Khadija; Kanwal, Shamsa; Hussain, Azhar; Noureen, Shamaila; Hussain, Sabir; Ahmad, Shakeel; Ahmad, Maqshoof; Waqas, Rashid

2018-04-10

Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater. This study was conducted to optimize the growth of microalgal strains and to assess biodiesel production potential of algae using untreated food industry wastewater as a source of nutrients. The food industry wastewater was collected and analyzed for its physicochemical characteristics. Different dilutions (10, 20, 40, 80, and 100%) of this wastewater were made with distilled water, and growth of two microalgal strains (Cladophora sp. and Spyrogyra sp.) was recorded. Each type of wastewater was inoculated with microalgae, and biomass was harvested after 7 days. The growth of both strains was also evaluated at varying temperatures, pH and light periods to optimize the algal growth for enhanced biodiesel production. After optimization, biodiesel production by Spyrogyra sp. was recorded in real food industry wastewater. The algal biomass increased with increasing level of food industry wastewater and was at maximum with 100% wastewater. Moreover, statistically similar results were found with algal growth on 100% wastewater and also on Bristol's media. The Cladophora sp. produced higher biomass than Spyrogyra sp. while growing on food industry wastewater. The optimal growth of both microalgal strains was observed at temperature 30 °C, pH: 8, light 24 h. Cladophora sp. was further evaluated for biodiesel production while growing on 100% wastewater and found that this strain produced high level of oil and biodiesel. Algae have an ample potential to produce biodiesel from spent wash of food industry. In addition, it is cheaper and presents an environment friendly way to handle food industry wastewater.

A Data Driven Network Approach to Rank Countries Production Diversity and Food Specialization

PubMed Central

Tu, Chengyi; Carr, Joel

2016-01-01

The easy access to large data sets has allowed for leveraging methodology in network physics and complexity science to disentangle patterns and processes directly from the data, leading to key insights in the behavior of systems. Here we use country specific food production data to study binary and weighted topological properties of the bipartite country-food production matrix. This country-food production matrix can be: 1) transformed into overlap matrices which embed information regarding shared production of products among countries, and or shared countries for individual products, 2) identify subsets of countries which produce similar commodities or subsets of commodities shared by a given country allowing for visualization of correlations in large networks, and 3) used to rank country fitness (the ability to produce a diverse array of products weighted on the type of food commodities) and food specialization (quantified on the number of countries producing a specific food product weighted on their fitness). Our results show that, on average, countries with high fitness produce both low and high specializion food commodities, whereas nations with low fitness tend to produce a small basket of diverse food products, typically comprised of low specializion food commodities. PMID:27832118

A Data Driven Network Approach to Rank Countries Production Diversity and Food Specialization.

PubMed

Tu, Chengyi; Carr, Joel; Suweis, Samir

2016-01-01

The easy access to large data sets has allowed for leveraging methodology in network physics and complexity science to disentangle patterns and processes directly from the data, leading to key insights in the behavior of systems. Here we use country specific food production data to study binary and weighted topological properties of the bipartite country-food production matrix. This country-food production matrix can be: 1) transformed into overlap matrices which embed information regarding shared production of products among countries, and or shared countries for individual products, 2) identify subsets of countries which produce similar commodities or subsets of commodities shared by a given country allowing for visualization of correlations in large networks, and 3) used to rank country fitness (the ability to produce a diverse array of products weighted on the type of food commodities) and food specialization (quantified on the number of countries producing a specific food product weighted on their fitness). Our results show that, on average, countries with high fitness produce both low and high specializion food commodities, whereas nations with low fitness tend to produce a small basket of diverse food products, typically comprised of low specializion food commodities.

Energy Costs in the Production of Food for Human Consumption or Food for Thought.

ERIC Educational Resources Information Center

Vanfield, Grant

1979-01-01

Presents a science project involving the production, transportation, handling and preparation of food for human consumption. Calculations of caloric value of the food intake and the energy costs of cooking are included. (Author/SA)

Smoking in contemporary German television programming.

PubMed

Hanewinkel, Reiner; Wiborg, Gudrun

2007-01-01

To study the prevalence of smoking in German television in 2005. Content analysis of all programmes of the four main national channels Das Erste, ZDF RTL and Pro7 over one week between 3 pm and 12 pm. A total of 395 programmes were analysed (252 h of programming). Each programme was coded regarding whether there was one or more smoking occurrence, defined as active smoking or handling with tobacco products by a character. Smoking was portrayed in 176 (45%) of the programmes. Smoking occurrences were frequent in movies (77%), and in TV magazines (69%). Movies, films, and serials produced in Germany showed more often smoking (65%) compared with productions from abroad (48%; p = 0.051). Smoking is frequently portrayed in German TV.

The water-food nexus of natural rubber production

NASA Astrophysics Data System (ADS)

Chiarelli, D. D.; Rosa, L.; Rulli, M. C.; D'Odorico, P.

2017-12-01

The increasing global demand for natural rubber (100% increase in the last 15 years) is for most part met by Malaysia and Indonesia, and - to a lesser extent - other countries in south-east Asia and Africa. The consequent expansion of rubber plantation has often occurred at the expenses of agricultural land for staple food, particularly in southeast Asia, where most of the land suitable for agriculture is already harvested for food crops or other uses. Here we investigate the extent to which the ongoing increase in rubber production is competing with the food system and affecting the livelihoods of rural communities in the areas of production and their appropriation of natural resources, such as water. We also investigate to what extent the expansion of rubber plantations is taking place through large scale land acquisitions (LSLAs) and evaluate the impacts on rural communities. Our results show how rubber production has strong environmental, social and economic impacts. Despite their ability to bring employment and increase the average income of economically disadvantaged areas, rubber plantations may threaten the local water and food security and induce a loss of rural livelihoods, particularly when the new plantations result from LSLAs that displace semi-subsistence forms of production thereby forcing the local populations to depend on global markets.

Processing- and product-related causes for food waste and implications for the food supply chain.

PubMed

Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

2017-03-01

Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

Smoke-free hospitals and the role of smoking cessation services.

PubMed

Neubeck, Lis

The NHS must be smoke free by the end of 2006 (Department of Health, 2004). The necessary elements to introducing a smoke-free policy, which is workable and equitable, are the management of the policy and offering support to smokers. Smoking and second-hand smoking are responsible for many illnesses, premature deaths and reduced productivity. Employers have a responsibility to ensure the health of their employees by protecting them from exposure to cigarette smoke in the workplace. Although smoking restrictions in the workplace are popular, it is important to ensure good communication with everyone who will be affected, since there are many fears associated with the introduction of the policy. Help must be offered to people who wish to quit through behavioural and pharmacological interventions and support must also be given to the smoker who must abstain from smoking on the premises during work or hospital stay.

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

PubMed

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

2015-01-01

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

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

PubMed Central

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

2015-01-01

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

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

PubMed

Robinson, Eric

2014-03-01

How enjoyable a food product is remembered to be is likely to shape future choice. The present study tested the influence that expectations and specific moments during consumption experiences have on remembered enjoyment for food products. Sixty-four participants consumed three snack foods (savoury, sweet and savoury-sweet) and rated expected and online enjoyment for each product. Twenty-four hours later participants rated remembered enjoyment and future expected enjoyment for each product. Remembered enjoyment differed to online enjoyment for two of the three products, resulting in the foods being remembered as less enjoyable than they actually were. Both expected enjoyment and specific moments during the consumption experience (e.g. the least enjoyable mouthful) influenced remembered enjoyment. However, the factors that shaped remembered enjoyment were not consistent across the different food products. Remembered enjoyment was also shown to be a better predictor of future expected enjoyment than online enjoyment. Remembered enjoyment is likely to influence choice behaviour and can be discrepant to actual enjoyment. Specific moments during a consumption experience can have disproportionately large influence on remembered enjoyment (whilst others are neglected), but the factors that determine which moments influence remembered enjoyment are unclear. Copyright © 2013 Elsevier Ltd. All rights reserved.

Fire and Smoke Monitoring at NOAA' Satellite Service; Applications to Smoke Forecasting

NASA Astrophysics Data System (ADS)

Stephens, G.; Ruminski, M.

2005-12-01

The Hazard Mapping System (HMS), developed and run operationally by NOAA's Satellite Services Division (SSD), is a multiplatform remote sensing approach to detecting fires and smoke over the US and adjacent areas of Canada and Mexico. The system utilizes sensors on 7 different NOAA and NASA satellites. Automated detection algorithms are employed for each of the satellites for the fire detects while smoke is delineated by an image analyst. Analyses are quality control by an analyst who inspects all available imagery and automated fire detects, deleting suspected false detects and adding fires that the automated routines miss. Graphical, text, and GIS compatible analyses are posted to a web site as soon as updates are performed, and a final product for a given day is posted early the following morning. All products are archived at NOAA's National Geophysical Data Center. Areal extent of detectable smoke is outlined using animated visible imagery, for input to a dispersion and transport model, the HYbrid Single-Particle Lagrangian Integrated Trajectory (HYSPLIT), developed by NOAA's Air Resources Laboratory (ARL). Resulting smoke forecasts will soon be used as input to NOAA's Air Quality forecasts. The GOES Aerosol and Smoke Product (GASP) is an experimental GOES imagery based aerosol optical depth (AOD) product developed by the NESDIS Office of Research and Applications, being implemented for evaluation by the NESDIS Satellite Analysis Branch for use in smoke and volcanic ash monitoring. Currently, research is underway in NESDIS' Office of Research and Applications to objectivize smoke delineation using GASP and MODIS AOD retrievals. NOAA's Operational Significant Event Imagery (OSEI) program processes satellite imagery of environmentally significant events, including fire, smoke and volcanic ash, visible in operational satellite data. This imagery is often referred to by fire managers and air quality agencies. Future plans include the integration of high resolution

Monitoring and Decreasing Public Smoking among Youth

ERIC Educational Resources Information Center

Jason, Leonard A.; Pokorny, Steven B.; Sanem, Julia R.; Adams, Monica L.

2006-01-01

This study examined the impact of tobacco possession laws on public smoking among youth. There were two intervention sites: a fast food restaurant and a shopping mall. Two control sites were also monitored for public smoking among youth. Preliminary findings suggest that when police issued tickets to minors for violating tobacco possession laws,…

Exploitation of Food Industry Waste for High-Value Products.

PubMed

Ravindran, Rajeev; Jaiswal, Amit K

2016-01-01

A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. Copyright © 2015 Elsevier Ltd. All rights reserved.

A new perspective on microbial landscapes within food production

PubMed Central

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

2016-01-01

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

Cigarette Filter Ventilation and Smoking Protocol Influence Aldehyde Smoke Yields

PubMed Central

2018-01-01

The WHO study group on tobacco product regulation (TobReg) advised regulating and lowering toxicant levels in cigarette smoke. Aldehydes are one of the chemical classes on the TobReg smoke toxicants priority list. To provide insight in factors determining aldehyde yields, the levels of 12 aldehydes in mainstream cigarette smoke of 11 Dutch brands were quantified. Variations in smoking behavior and cigarette design affecting human exposure to aldehydes were studied by using four different machine testing protocols. Machine smoking was based on the International Standardization Organization (ISO) and Health Canada Intense (HCI) regime, both with and without taping the filter vents. The 11 cigarette brands differed in (i) design and blend characteristics; (ii) tar, nicotine, and carbon monoxide (TNCO) levels; (iii) popularity; and (iv) manufacturer. Cigarette smoke was trapped on a Cambridge filter pad and carboxen cartridge. After being dissolved in methanol/CS2 and derivatization with DNPH, the aldehyde yields were determined using HPLC-DAD. Using an intense smoking regime (increased puff volume, shorter puff interval) significantly increased aldehyde yields, following the pattern: ISO < ISO-taped < HCI-untaped < HCI. For all of the regimes, acetaldehyde and acrolein yields were strongly correlated (r = 0.804). The difference in TNCO and aldehyde levels between regular and highly ventilated low-TNCO cigarettes (as measured using ISO) diminished when smoking intensely; this effect is stronger when combined with taping filter vents. The highly ventilated low-TNCO brands showed six times more aldehyde production per mg nicotine for the intense smoking regimes. In conclusion, acetaldehyde and acrolein can be used as representatives for the class of volatile aldehydes for the different brands and smoking regimes. The aldehyde-to-nicotine ratio increased when highly ventilated cigarettes were smoked intensely, similar to real smokers. Thus, a smoker of highly ventilated

Determinants of smoking-induced deprivation in China

PubMed Central

Yao, Tingting; Huang, Jidong; Sung, Hai-Yen; Ong, Michael K; Mao, Zhengzhong; Jiang, Yuan; Fong, Geoffrey T; Max, Wendy

2015-01-01

Objective Spending on cigarettes may deprive households of other items like food. The goal of this study was to examine the prevalence of and factors associated with this smoking-induced deprivation among adult smokers in China. Methods The data came from waves 1–3 of the International Tobacco Control (ITC) China Survey, conducted from 2006 to 2009 among urban adults aged 18 years or older in China. We focus on the samples of current smokers from six cities (N=7981). Smoking-induced deprivation was measured with the survey question, “In the last six months, have you spent money on cigarettes that you knew would be better spent on household essentials like food?” We examined whether sociodemographic factors, smoking intensity and price paid per pack of cigarettes were associated with smoking-induced deprivation using generalised estimating equations modelling. Findings 7.3% of smokers reported smoking-induced deprivation due to purchasing cigarettes. Low-income and middle-income smokers were more likely to have smoking-induced deprivation compared with high-income smokers (adjusted OR (AOR)=2.06, 95% CI 1.32 to 2.31; AOR=1.44, 95% CI 1.10 to 1.69); smokers living in Shenyang (AOR=1.68, 95% CI 1.25 to 2.24) and Yinchuan (AOR=2.50, 95% CI 1.89 to 3.32) were more likely to have smoking-induced deprivation compared with smokers living in Beijing. Retired smokers were less likely to have smoking-induced deprivation compared with employed smokers (AOR=0.67, 95% CI 0.52 to 0.87). There was no statistically significant relationship between smoking intensity, price paid per pack of cigarettes and smoking-induced deprivation. Conclusions Our findings indicate that certain groups of smokers in China acknowledge spending money on cigarettes that could be better spent on household essentials. Tobacco control policies that reduce smoking in China may improve household living standards by reducing smoking-induced deprivation. PMID:24827978

The Cost of Smoking in California.

PubMed

Max, Wendy; Sung, Hai-Yen; Shi, Yanling; Stark, Brad

2016-05-01

The economic impact of smoking, including healthcare costs and the value of lost productivity due to illness and mortality, was estimated for California for 2009. Smoking-attributable healthcare costs were estimated using a series of econometric models that estimate expenditures for hospital care, ambulatory care, prescriptions, home health care, and nursing home care. Lost productivity due to illness was estimated using an econometric model predicting how smoking status affects the number of days lost from work or other activities. The value of lives lost from premature mortality due to smoking was estimated using an epidemiological approach. Almost 4 million Californians still smoke, including 146 000 adolescents. The cost of smoking in 2009 totaled $18.1 billion, including $9.8 billion in healthcare costs, $1.4 billion in lost productivity from illness, and $6.8 billion in lost productivity from premature mortality. This amounts to $487 per California resident and $4603 per smoker. Costs were greater for men than for women. Hospital costs comprised 44% of healthcare costs. Despite extensive efforts at tobacco control in California, healthcare and lost productivity costs attributable to smoking remain high. Compared to costs for 1999, the total cost was 15% greater in 2009. However, after adjusting for inflation, real costs have fallen by 13% over the past decade, indicating that efforts have been successful in reducing the economic burden of smoking in the state. © The Author 2015. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Production of apple-based baby food: changes in pesticide residues.

PubMed

Kovacova, Jana; Kocourek, Vladimir; Kohoutkova, Jana; Lansky, Miroslav; Hajslova, Jana

2014-01-01

Apples represent the main component of most fruit-based baby food products. Since not only fruit from organic farming, but also conventionally grown fruit is used for baby food production, the occurrence of pesticide residues in the final product is of high concern. To learn more about the fate of these hazardous compounds during processing of contaminated raw material, apples containing altogether 21 pesticide residues were used for preparation of a baby food purée both in the household and at industrial scale (in the baby food production facility). Within both studies, pesticide residues were determined in raw apples as well as in final products. Intermediate product and by-product were also analysed during the industrial process. Determination of residues was performed by a sensitive multi-detection analytical method based on liquid or gas chromatography coupled with mass spectrometry. The household procedure involved mainly the cooking of unpeeled apples, and the decrease of residues was not extensive enough for most of the studied pesticides; only residues of captan, dithianon and thiram dropped significantly (processing factors less than 0.04). On the other hand, changes in pesticide levels were substantial for all tested pesticides during apple processing in the industrial baby food production facility. The most important operation affecting the reduction of residues was removal of the by-products after pulping (rest of the peel, stem, pips etc.), while subsequent sterilisation has an insignificant effect. Also in this case, captan, dithianon and thiram were identified as pesticides with the most evident decrease of residues.

Recent trends in bioethanol production from food processing byproducts.

PubMed

Akbas, Meltem Yesilcimen; Stark, Benjamin C

2016-11-01

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China.

PubMed

Wang, Jing; Wei, Xinyuan; Fan, Mingtao

2018-06-01

The aim of this study was to evaluate the antibiotic susceptibility of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS) strains isolated from naturally fermented smoked pork produced in Hunan, China. A total of 48 strains were isolated by selective medium and identified at the species level by 16S rRNA gene sequencing as follows: Staphylococcus carnosus (23), Lactobacillus plantarum (12), Lactobacillus brevis (10), Lactobacillus sakei (1), Weissella confusa (1), and Weissella cibaria (1). All strains were typed by RAPD-PCR, and their susceptibility to 15 antibiotics was determined and expressed as the minimum inhibitory concentration (MIC) using agar dilution method. High resistance to penicillin G, streptomycin, gentamycin, vancomycin, chloramphenicol, norfloxacin, ciprofloxacin, kanamycin, and neomycin was found among the isolates. All the strains were sensitive to ampicillin, while the susceptibility to tetracycline, oxytetracycline, erythromycin, lincomycin, and roxithromycin varied. The presence of relevant resistance genes was investigated by PCR and sequencing, with the following genes detected: str(A), str(B), tet(O), tet(M), ere(A), and catA. Eleven strains, including 3 S. carnosus, 6 L. plantarum, and 2 L. brevis, harbored more than 3 antibiotic resistance genes. Overall, multiple antibiotic resistance patterns were widely observed in LAB and S. carnosus strains isolated from Hunan smoked pork. Risk assessment should be carried out with regard to the safe use of LAB and CNS in food production. We evaluated the antibiotic resistance of lactic acid bacteria and coagulase-negative staphylococci strains isolated from Chinese naturally fermented smoked pork. Our results may provide important data on establishing breakpoint standards for LAB and CNS and evaluating the safety risk of these strains for commercial use. © 2018 Institute of Food Technologists®.

A new perspective on microbial landscapes within food production.

PubMed

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

2016-02-01

High-throughput, 'next-generation' sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems. Copyright © 2016. Published by Elsevier Ltd.

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

Code of Federal Regulations, 2010 CFR

2010-01-01

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

When food is neither good nor bad: children's evaluations of transformed and combined food products.

PubMed

Thompson, Kirrilly; Blunden, Sarah; Brindal, Emily; Hendrie, Gilly

2011-12-01

This study examined children's subjective perceptions of 'good' and 'bad' foods. Four interactive focus groups were conducted with 27 children aged 5-9 in South Australia. Each focus group was engaged in a food picture sorting activity. Whilst most children were able to discriminate good and bad whole foods or ingredients, they were less able to agree at a group level on the categorization of combined and transformed food products with which they are most likely to be presented in their 'everyday' lives. We discuss this confusion using Mary Douglas's (1966) theory of 'matter out of place'. Accordingly, health promotion messages should cultivate the skills required to reconcile the co-presence of 'good' and 'bad' ingredients in one product or meal.

Ultra-processed foods and the limits of product reformulation.

PubMed

Scrinis, Gyorgy; Monteiro, Carlos Augusto

2018-01-01

The nutritional reformulation of processed food and beverage products has been promoted as an important means of addressing the nutritional imbalances in contemporary dietary patterns. The focus of most reformulation policies is the reduction in quantities of nutrients-to-limit - Na, free sugars, SFA, trans-fatty acids and total energy. The present commentary examines the limitations of what we refer to as 'nutrients-to-limit reformulation' policies and practices, particularly when applied to ultra-processed foods and drink products. Beyond these nutrients-to-limit, there are a range of other potentially harmful processed and industrially produced ingredients used in the production of ultra-processed products that are not usually removed during reformulation. The sources of nutrients-to-limit in these products may be replaced with other highly processed ingredients and additives, rather than with whole or minimally processed foods. Reformulation policies may also legitimise current levels of consumption of ultra-processed products in high-income countries and increased levels of consumption in emerging markets in the global South.

Sensory properties of menthol and smoking topography

PubMed Central

2011-01-01

Although there is a great deal known about menthol as a flavoring agent in foods and confections, less is known about the particular sensory properties of menthol cigarette smoke. Similarly, although smoking topography (the unique way an individual smokes a cigarette) has been well studied using non-menthol cigarettes, there is relatively less known about how menthol affects smoking behavior. The objective of this review is to assess the sensory properties of menthol tobacco smoke, and smoking topography associated with menthol cigarettes. The cooling, analgesic, taste, and respiratory effects of menthol are well established, and studies have indicated that menthol’s sensory attributes can have an influence on the positive, or rewarding, properties associated smoking, including ratings of satisfaction, taste, perceived smoothness, and perceived irritation. Despite these sensory properties, the data regarding menthol’s effect on smoking topography are inconsistent. Many of the topography studies have limitations due to various methodological issues. PMID:21624149

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

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-23

.... FDA-2013-F-1540] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...)), notice is given that a food additive petition (FAP 2277) has been filed by DSM Nutritional Products, 45...

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

PubMed

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

2011-10-01

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

An integrated production-inventory model for food products adopting a general raw material procurement policy

NASA Astrophysics Data System (ADS)

Fauza, G.; Prasetyo, H.; Amanto, B. S.

2018-05-01

Studies on an integrated production-inventory model for deteriorating items have been done extensively. Most of the studies define deterioration as physical depletion of some inventories over time. This definition may not represent the deterioration characteristics of food products. The quality of food production decreases over time while the quantity remains the same. Further, in the existing models, the raw material is replenished several times (or at least once) within one production cycle. In food industries, however, a food company, for several reasons (e.g., the seasonal raw materials, discounted price, etc.) sometimes will get more benefit if it orders raw materials in a large quantity. Considering this fact, this research, therefore, is aimed at developing a more representative inventory model by (i) considering the quality losses in food and (ii) adopting a general raw material procurement policy. A mathematical model is established to represent the proposed policy in which the total profit of the system is the objective function. To evaluate the performance of the model, a numerical test was conducted. The numerical test indicates that the developed model has better performance, i.e., the total profit is 2.3% higher compared to the existing model.

Are diet and physical activity patterns related to cigarette smoking in adolescents? Findings from Project EAT.

PubMed

Larson, Nicole I; Story, Mary; Perry, Cheryl L; Neumark-Sztainer, Dianne; Hannan, Peter J

2007-07-01

An inadequate diet and physical inactivity may compound the many deleterious effects of smoking on health. Some research indicates that smoking behavior is related to other health behaviors, but little research has examined how smoking may be related to dietary intake of key nutrients, consumption of fast food, sedentary lifestyle, or weight status. The purpose of this study was to describe smoking frequency among adolescents and its relationship to physical activity and dietary patterns. The research study employed a cross-sectional, population-based design. Adolescents self-reported cigarette smoking, physical activity, and eating behaviors on the Project EAT (Eating Among Teens) survey and reported dietary intake on a food frequency questionnaire completed in school classrooms. The sample included 4746 middle school and high school students from Minneapolis-St. Paul public schools. Mixed-model regression, which was controlled for sex, race and ethnicity, socioeconomic status, grade level (middle school or high school), and school, was used to examine the association of smoking with diet and physical activity patterns. Overall, reported smoking frequency was inversely related to participating in team sports, eating regular meals, and consuming healthful foods and nutrients. Smoking frequency was directly related to frequency of fast-food and soft drink consumption. Adolescents who smoke cigarettes may be less likely to engage in health-promoting lifestyle behaviors. Interventions are needed to prevent smoking and the unhealthy dietary practices and physical activity behaviors that may be associated with it.

Less healthy dietary pattern is associated with smoking in Korean men according to nationally representative data.

PubMed

Suh, Sang-Yeon; Lee, Ju Hyun; Park, Sang Shin; Seo, Ah-Ram; Ahn, Hong-Yup; Bae, Woo Kyung; Lee, Yong Joo; Yim, Eunji

2013-06-01

The relationship between smoking and nutrient intake has been widely investigated in several countries. However, Korea presents a population with a smoking rate of approximately 50% and dietary consumption of unique foods. Thus, the aim of this study was to evaluate the association of dietary patterns with smoking in Korean men using a nationally representative sample. The study subjects were comprised of 4,851 Korean men over 19 yr of age who participated in the fourth Korean National Health and Nutrition Examination Survey. Dietary data were assessed by the 24-hr recall method. The smoking group comprised 2,136 men (46.6%). Five dietary patterns were derived using factor analysis: 'sugar & fat', 'vegetables & seafood', 'meat & drinks', 'grains & eggs', and 'potatoes, fruits and dairy products.' Current smokers showed a more significant 'sugar & fat' pattern (P = 0.001) while significantly less of the 'vegetables & seafood' and 'potatoes, fruits and dairy products' patterns (P = 0.011, P < 0.001, respectively). As found in similar results from Western studies, Korean male smokers showed less healthy dietary patterns than nonsmokers. Thus, the result of this study underlines the need for health professionals to also provide advice on dietary patterns when counseling patients on smoking cessation.

Climate Change and Food Safety: Beyond Production

NASA Astrophysics Data System (ADS)

Ziska, L. H.; Crimmins, A. R.

2016-12-01

There is merited interest in determining the extent of climate disruption on agricultural production and food security. However, additional aspects of food security, including food safety, nutrition and distribution have, overall, received less attention. Beginning in 2013, the U.S. Global Change Research Program as part of the ongoing National Climate Assessment, began a directed effort to evaluate the vulnerability of climate change to these under-represented aspects of food security for developed countries. Based on this extensive review of current science, several key findings were developed: (a) Climate change, including rising temperatures and changes in weather extremes, is expected to increase the exposure of food to certain pathogens and toxins; (b) Climate change will increase human exposure to chemical contaminants in food through several pathways; (c) The nutritional value of agriculturally important food crops, including cereals, will decrease in response to the ongoing increase in atmospheric carbon dioxide; (d) Increases in the frequency or intensity of extreme weather events associated with climate change may disrupt food distribution. These findings will be presented as a means to describe the state of the science and expand on food security research in the broader context of public health and climate change.

Titanium Dioxide Nanoparticles in Food and Personal Care Products

PubMed Central

Weir, Alex; Westerhoff, Paul; Fabricius, Lars

2012-01-01

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

Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities.

PubMed

Gray, Jessica A; Chandry, P Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P; Fox, Edward M

2018-01-01

High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

[Рroblems of ensuring the safety of deep-fried fast food products].

PubMed

Simakova, I V; Perkel, R L; Kutkina, M N; Volovey, A G

There are no doubts that fast-food restaurants, where deep-frying is actively used, are now very popular in Russia. This article focuses on the problems of deep-fried food safety. During deep-frying a considerable amount of fat penetrates the food. That is why the safety of deep-fried food depends on the fat safety and quality, on the level of fat absorption, and on the intensity of oxidative changes of fat during storage. This article contains the results of the research, which demonstrate that in order to insure the safety of fast-food products it is necessary to introduce into normative and technical documents the following standards: peroxide value, acid value, content of oxidation products insoluble in petroleum ether, and content of epoxides in fat phase and to food mass. According to the current norms on content of oxidation products in deep-frying fat and allowed level of fat absorption by a food product equal to 20%, the recommended level of oxidation products insoluble in petroleum ether for French fries is not higher than 0.2% to the food mass. As a temporary measure we can recommend the level of epoxides not higher than 5 mmol/kg to the food mass. It is important to control the content of trans-isomers in deepfrying fat, it must be not higher than 2% of fatty acid mass. In order to lower fat absorption during French fries production it is recommended to use halffinished products of high readiness, and to air fry.

19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 19 Customs Duties 1 2010-04-01 2010-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

19 CFR 4.72 - Inspection of meat, meat-food products, and inedible fats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 19 Customs Duties 1 2011-04-01 2011-04-01 false Inspection of meat, meat-food products, and... Inspection of meat, meat-food products, and inedible fats. (a) No clearance shall be granted to any vessel carrying meat or meat-food products, as defined and classified by the U.S. Department of Agriculture, Food...

Analysis of Scientific Production in Food Science from 2003 to 2013.

PubMed

Guerrero-Bote, Vicente P; Moya-Anegón, Félix

2015-12-01

Food Science is an active discipline in scientific research. The improvements in Food Technology constitute a challenge for society to eradicate hunger, while achieving food safety. This work analyses the scientific production in Food Science of the 25 countries with the greatest output in this subject area in the period 2003 to 2013. The growth of China's production was striking, with the country becoming top-ranked by the end of the period. Some developing countries (such as Nigeria) achieved a major increase in production but reducing their proportion of scientific collaboration and their works' impact. There appear to be 2 international collaboration networks that get good results--one European and the other Pacific. © 2015 Institute of Food Technologists®

Olfactometric determination of the most potent odor-active compounds in salmon muscle (Salmo salar) smoked by using four smoke generation techniques.

PubMed

Varlet, Vincent; Serot, Thierry; Cardinal, Mireille; Knockaert, Camille; Prost, Carole

2007-05-30

The volatile compounds of salmon fillets smoked according to four smoked generation techniques (smoldering, thermostated plates, friction, and liquid smoke) were investigated. The main odor-active compounds were identified by gas chromatography coupled with olfactometry and mass spectrometry. Only the odorant volatile compounds detected by at least six judges (out of eight) were identified as potent odorants. Phenolic compounds and guaiacol derivatives were the most detected compounds in the olfactometric profile whatever the smoking process and could constitute the smoky odorant skeleton of these products. They were recovered in the aromatic extracts of salmon smoked by smoldering and by friction, which were characterized by 18 and 25 odor-active compounds, respectively. Furannic compounds were more detected in products smoked with thermostated plates characterized by 26 odorants compounds. Finally, the 27 odorants of products treated with liquid smoke were significantly different from the three others techniques applying wood pyrolysis because pyridine derivatives and lipid oxidation products were perceived in the aroma profile.

The global potential of local peri-urban food production

NASA Astrophysics Data System (ADS)

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

2013-04-01

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

Radiation disinfestation of food and agricultural products

DOE Office of Scientific and Technical Information (OSTI.GOV)

Moy, J.H.

1985-01-01

This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products.

Food waste quantification in primary production - The Nordic countries as a case study.

PubMed

Hartikainen, Hanna; Mogensen, Lisbeth; Svanes, Erik; Franke, Ulrika

2018-01-01

Our understanding of food waste in the food supply chain has increased, but very few studies have been published on food waste in primary production. The overall aims of this study were to quantify the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark, and to create a framework for how to define and quantify food waste in primary production. The quantification of food waste was based on case studies conducted in the present study and estimates published in scientific literature. The chosen scope of the study was to quantify the amount of edible food (excluding inedible parts like peels and bones) produced for human consumption that did not end up as food. As a result, the quantification was different from the existing guidelines. One of the main differences is that food that ends up as animal feed is included in the present study, whereas this is not the case for the recently launched food waste definition of the FUSIONS project. To distinguish the 'food waste' definition of the present study from the existing definitions and to avoid confusion with established usage of the term, a new term 'side flow' (SF) was introduced as a synonym for food waste in primary production. A rough estimate of the total amount of food waste in primary production in Finland, Sweden, Norway and Denmark was made using SF and 'FUSIONS Food Waste' (FFW) definitions. The SFs in primary production in the four Nordic countries were an estimated 800,000 tonnes per year with an additional 100,000 tonnes per year from the rearing phase of animals. The 900,000 tonnes per year of SF corresponds to 3.7% of the total production of 24,000,000 tonnes per year of edible primary products. When using the FFW definition proposed by the FUSIONS project, the FFW amount was estimated at 330,000 tonnes per year, or 1% of the total production. Copyright © 2017 Elsevier Ltd. All rights reserved.

Smoking control: challenges and achievements

PubMed Central

da Silva, Luiz Carlos Corrêa; de Araújo, Alberto José; de Queiroz, Ângela Maria Dias; Sales, Maria da Penha Uchoa; Castellano, Maria Vera Cruz de Oliveira

2016-01-01

ABSTRACT Smoking is the most preventable and controllable health risk. Therefore, all health care professionals should give their utmost attention to and be more focused on the problem of smoking. Tobacco is a highly profitable product, because of its large-scale production and great number of consumers. Smoking control policies and treatment resources for smoking cessation have advanced in recent years, showing highly satisfactory results, particularly in Brazil. However, there is yet a long way to go before smoking can be considered a controlled disease from a public health standpoint. We can already perceive that the behavior of our society regarding smoking is changing, albeit slowly. Therefore, pulmonologists have a very promising area in which to work with their patients and the general population. We must act with greater impetus in support of health care policies and social living standards that directly contribute to improving health and quality of life. In this respect, pulmonologists can play a greater role as they get more involved in treating smokers, strengthening anti-smoking laws, and demanding health care policies related to lung diseases. PMID:27832238

Rice Breeding and World Food Production

ERIC Educational Resources Information Center

Jennings, Peter R.

1974-01-01

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

The production of food: from quantity to quality.

PubMed

McInerney, John

2002-05-01

The present paper presents a non-technical overview of contemporary developments in food supply, as seen from the standpoint of economic adjustment. The historical concerns over availability and price of food have now passed in the UK, and agriculture is no longer dominantly driven by the supply-side forces of new farming technology and the stimulus of support policies. As a now demand-driven sector of the economy, it is the developing diversity of consumer food preferences that will increasingly determine the adjustment path of agricultural production. Those demands seek distinctive elements of food value, many of which are entirely created and delivered by industries beyond the farm gate. However, many of the quality characteristics of food that consumers increasingly seek are associated explicitly with what takes place on farms and how crop and livestock husbandry is conducted. In responding to these demand preferences many farmers will shift from being merely raw material producers to becoming genuine producers of food, or capturing more of the final value of the products consumed. As a result a dual structure within farming will develop, with a 'quality agriculture' becoming increasingly differentiated from a 'commodity agriculture' as two distinct strategies for farm business survival.

Health motivation and product design determine consumers' visual attention to nutrition information on food products.

PubMed

Visschers, Vivianne H M; Hess, Rebecca; Siegrist, Michael

2010-07-01

In the present study we investigated consumers' visual attention to nutrition information on food products using an indirect instrument, an eye tracker. In addition, we looked at whether people with a health motivation focus on nutrition information on food products more than people with a taste motivation. Respondents were instructed to choose one of five cereals for either the kindergarten (health motivation) or the student cafeteria (taste motivation). The eye tracker measured their visual attention during this task. Then respondents completed a short questionnaire. Laboratory of the ETH Zurich, Switzerland. Videos and questionnaires from thirty-two students (seventeen males; mean age 24.91 years) were analysed. Respondents with a health motivation viewed the nutrition information on the food products for longer and more often than respondents with a taste motivation. Health motivation also seemed to stimulate deeper processing of the nutrition information. The student cafeteria group focused primarily on the other information and did this for longer and more often than the health motivation group. Additionally, the package design affected participants' nutrition information search. Two factors appear to influence whether people pay attention to nutrition information on food products: their motivation and the product's design. If the package design does not sufficiently facilitate the localization of nutrition information, health motivation can stimulate consumers to look for nutrition information so that they may make a more deliberate food choice.

Regulation of hypothalamic NPY by diet and smoking.

PubMed

Chen, Hui; Hansen, Michelle J; Jones, Jessica E; Vlahos, Ross; Bozinovski, Steve; Anderson, Gary P; Morris, Margaret J

2007-02-01

Appetite is regulated by a number of hypothalamic neuropeptides including neuropeptide Y (NPY), a powerful feeding stimulator that responds to feeding status, and drugs such as nicotine and cannabis. There is debate regarding the extent of the influence of obesity on hypothalamic NPY. We measured hypothalamic NPY in male Sprague-Dawley rats after short or long term exposure to cafeteria-style high fat diet (32% energy as fat) or laboratory chow (12% fat). Caloric intake and body weight were increased in the high fat diet group, and brown fat and white fat masses were significantly increased after 2 weeks. Hypothalamic NPY concentration was only significantly decreased after long term consumption of the high fat diet. Nicotine decreases food intake and body weight, with conflicting effects on hypothalamic NPY reported. Body weight, plasma hormones and brain NPY were investigated in male Balb/c mice exposed to cigarette smoke for 4 days, 4 and 12 weeks. Food intake was significantly decreased by smoke exposure (2.32+/-0.03g/24h versus 2.71+/-0.04g/24h in control mice (non-smoke exposed) at 12 weeks). Relative to control mice, smoke exposure led to greater weight loss, while pair-feeding the equivalent amount of chow caused an intermediate weight loss. Chronic smoke exposure, but not pair-feeding, was associated with decreased hypothalamic NPY concentration, suggesting an inhibitory effect of cigarette smoking on brain NPY levels. Thus, consumption of a high fat diet and smoke exposure reprogram hypothalamic NPY. Reduced NPY may contribute to the anorexic effect of smoke exposure.

Nutrition Recommendations and the Children’s Food and Beverage Advertising Initiative’s 2014 Approved Food and Beverage Product List

PubMed Central

Powell, Lisa M.

2015-01-01

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

Household Implementation of Smoke-Free Rules in Homes and Cars: A Focus on Adolescent Smoking Behavior and Secondhand Smoke Exposure.

PubMed

Parks, Michael J; Kingsbury, John H; Boyle, Raymond G; Evered, Sharrilyn

2018-01-01

This study addresses the dearth of population-based research on how comprehensive household smoke-free rules (ie, in the home and car) relate to tobacco use and secondhand smoke (SHS) exposure among adolescents. Analysis of 2014 Minnesota Youth Tobacco Survey. Representative sample of Minnesota youth. A total of 1287 youth who lived with a smoker. Measures included household smoke-free rules (no rules, partial rules-home or car, but not both-and comprehensive rules), lifetime and 30-day cigarette use, 30-day cigarette and other product use, and SHS exposure in past 7 days in home and car. Weighted multivariate logistic, zero-inflated Poisson, and zero-inflated negative binomial regressions were used. Compared to comprehensive rules, partial and no smoke-free rules were significantly and positively related to lifetime cigarette use (respectively, adjusted odds ratio [AOR] = 1.80, 95% confidence interval [CI] = 1.24-2.61; AOR = 2.87, 95% CI = 1.93-4.25), and a similar significant pattern was found for 30-day cigarette use (respectively, AOR = 2.20, 95% CI = 1.21-4.02; AOR = 2.45, 95% CI = 1.34-4.50). No smoke-free rules significantly predicted using cigarettes and other tobacco products compared to comprehensive rules. In both descriptive and regression analyses, we found SHS exposure rates in both the home and car were significantly lower among youth whose household implemented comprehensive smoke-free rules. Comprehensive smoke-free rules protect youth from the harms of caregiver tobacco use. Relative to both partial and no smoke-free rules, comprehensive smoke-free rules have a marked impact on tobacco use and SHS exposure among youth who live with a smoker. Health promotion efforts should promote comprehensive smoke-free rules among all households and particularly households with children and adolescents.

Integration of Product, Package, Process, and Environment: A Food System Optimization

NASA Technical Reports Server (NTRS)

Cooper, Maya R.; Douglas, Grace L.

2015-01-01

The food systems slated for future NASA missions must meet crew nutritional needs, be acceptable for consumption, and use resources efficiently. Although the current food system of prepackaged, moderately stabilized food items works well for International Space Station (ISS) missions, many of the current space menu items do not maintain acceptability and/or nutritive value beyond 2 years. Longer space missions require that the food system can sustain the crew for 3 to 5 years without replenishment. The task "Integration of Product, Package, Process, and Environment: A Food System Optimization" has the objective of optimizing food-product shelf life for the space-food system through product recipe adjustments, new packaging and processing technologies, and modified storage conditions. Two emergent food processing technologies were examined to identify a pathway to stable, wet-pack foods without the detrimental color and texture effects. Both microwave-assisted thermal sterilization (MATS) and pressure-assisted thermal stabilization (PATS) were evaluated against traditional retort processing to determine if lower heat inputs during processing would produce a product with higher micronutrient quality and longer shelf life. While MATS products did have brighter color and better texture initially, the advantages were not sustained. The non-metallized packaging film used in the process likely provided inadequate oxygen barrier. No difference in vitamin stability was evident between MATS and retort processed foods. Similarly, fruit products produced using PATS showed improved color and texture through 3 years of storage compared to retort fruit, but the vitamin stability was not improved. The final processing study involved freeze drying. Five processing factors were tested in factorial design to assess potential impact of each to the quality of freeze-dried food, including the integrity of the microstructure. The initial freezing rate and primary freeze drying

[Survey of the present-day supply of fortified food products in Germany].

PubMed

Kersting, M; Hansen, C; Schöch, G

1995-12-01

A survey and critical evaluation of the present-day supply of fortified common food products on the German market is presented concerning products, nutrients and amounts for fortification. The data were collected from the original food labels by personal informations from the manufacturers (40 asked, 68% answered) and by a local market survey in Dortmund (spring 1994). A total of 288 fortified food products (78 manufacturers) were found out of 6 different food products (78 manufacturers) were found out of 6 different food categories (manufacturers/products): beverages (26/95), sweets (24/57), cereals (5/53), milk products (7/35), powdered instant beverages (10/31), ready-to-eat meals (6/17). Sugar was added to 56% of the fortified products. A total of 10 vitamins (E, B1, B2, B6, B12, C, niacin, folate, biotin, pantothenic acid) and 7 minerals (Na, K, Cl, Ca, P, Mg, Fe) were used for fortification. The number of nutrients used for fortification in single products ranged from 1 (94 products) to 16 (3 products). The amounts used for fortification per average portion varied considerably among the different products and the different nutrients in the food categories. In a considerable number of cases, amounts for fortification of more than 100% (maximum 660%) of the recommended daily dose of a nutrient (EC-directive for nutrition labelling) have been observed. Relatively to the contribution of a portion to meet the energy requirement, the fortification of cereals and milk-products (about 30%) as well as of sweets (about 10%) could be rated as acceptable whereas the fortification of beverages (about 50-100%) was overdone. The present-day supply of fortified food is extremely heterogenous from the qualitative and quantitative point of view. Therefore, it is rather difficult for the consumer to reach an overall nutrient intake that is in accordance with the recommendations. The specific requirements of children, who are a preferred group for food advertising, are not at

A survey of the reformulation of Australian child-oriented food products

PubMed Central

2013-01-01

Background Childhood obesity is one of the most pressing public health challenges of the 21st century. Reformulating commonly eaten food products is a key emerging strategy to improve the food supply and help address rising rates of obesity and chronic disease. This study aimed to monitor reformulation of Australian child-oriented food products (products marketed specifically to children) from 2009–2011. Methods In 2009, all child-oriented food products in a large supermarket in metropolitan Adelaide were identified. These baseline products were followed up in 2011 to identify products still available for sale. Nutrient content data were collected from Nutrient Information Panels in 2009 and 2011. Absolute and percentage change in nutrient content were calculated for energy, total fat, saturated fat, sugars, sodium and fibre. Data were descriptively analysed to examine reformulation in individual products, in key nutrients, within product categories and across all products. Two methods were used to assess the extent of reformulation; the first involved assessing percentage change in single nutrients over time, while the second involved a set of nutrient criteria to assess changes in overall healthiness of products over time. Results Of 120 products, 40 remained unchanged in nutrient composition from 2009–2011 and 80 underwent change. The proportions of positively and negatively reformulated products were similar for most nutrients surveyed, with the exception of sodium. Eighteen products (15%) were simultaneously positively and negatively reformulated for different nutrients. Using percentage change in nutrient content to assess extent of reformulation, nearly half (n = 53) of all products were at least moderately reformulated and just over one third (n = 42) were substantially reformulated. The nutrient criteria method revealed 5 products (6%) that were positively reformulated and none that had undergone negative reformulation. Conclusion Positive and

A survey of the reformulation of Australian child-oriented food products.

PubMed

Savio, Stephanie; Mehta, Kaye; Udell, Tuesday; Coveney, John

2013-09-11

Childhood obesity is one of the most pressing public health challenges of the 21st century. Reformulating commonly eaten food products is a key emerging strategy to improve the food supply and help address rising rates of obesity and chronic disease. This study aimed to monitor reformulation of Australian child-oriented food products (products marketed specifically to children) from 2009-2011. In 2009, all child-oriented food products in a large supermarket in metropolitan Adelaide were identified. These baseline products were followed up in 2011 to identify products still available for sale. Nutrient content data were collected from Nutrient Information Panels in 2009 and 2011. Absolute and percentage change in nutrient content were calculated for energy, total fat, saturated fat, sugars, sodium and fibre. Data were descriptively analysed to examine reformulation in individual products, in key nutrients, within product categories and across all products. Two methods were used to assess the extent of reformulation; the first involved assessing percentage change in single nutrients over time, while the second involved a set of nutrient criteria to assess changes in overall healthiness of products over time. Of 120 products, 40 remained unchanged in nutrient composition from 2009-2011 and 80 underwent change. The proportions of positively and negatively reformulated products were similar for most nutrients surveyed, with the exception of sodium. Eighteen products (15%) were simultaneously positively and negatively reformulated for different nutrients. Using percentage change in nutrient content to assess extent of reformulation, nearly half (n = 53) of all products were at least moderately reformulated and just over one third (n = 42) were substantially reformulated. The nutrient criteria method revealed 5 products (6%) that were positively reformulated and none that had undergone negative reformulation. Positive and negative reformulation was observed to a

Looks like smoking, is it smoking?: children's perceptions of cigarette-like nicotine delivery systems, smoking and cessation.

PubMed

Faletau, Julienne; Glover, Marewa; Nosa, Vili; Pienaar, Fiona

2013-11-18

Alternative cigarette-like nicotine delivery systems have been met with diverse opinions. One concern has been for the effect on children. We investigate whether children can differentiate tobacco cigarette smoking from use of a nicotine inhaler and electronic cigarette. Their opinions on these devices was also of interest. Two structured focus groups and twelve individual interviews were conducted with twenty Māori and Pacific children (6-10 years old) in low socioeconomic areas in Auckland, New Zealand. Children viewed short video clips on an iPad that demonstrated an actor smoking a tobacco cigarette, sucking a lollipop or using an electronic cigarette or a nicotine inhaler. Children did not recognise the inhaler or electronic cigarette. Some children did however notice anomalies in the 'smoking' behaviour. Once told about the products the children were mostly positive about the potential of the inhaler and electronic cigarette to assist smokers to quit. Negative perceptions were expressed, including views about the ill health effects associated with continued nicotine intake and the smoker's inability to quit. In a context unfamiliar with electronic cigarettes or nicotine inhalers, such as New Zealand, children may misperceive use of these products as smoking. Once these products are more common and the purpose of them is known, seeing people use them should normalise quitting behaviour, something the children were very supportive of.

Planting structure adjustment and food security in major food production district: A case study on 10 main food production counties in Gansu Province, China

NASA Astrophysics Data System (ADS)

Wang, S. J.; Yang, C. L.; Zhou, L. Y.

2017-07-01

This paper made an empirical study on planting structure adjustment and food security, in which main data and information came from the questionnaires of 10 main food-production counties in Gansu Province, China. The investigation results showed that: 1) During 1995 and 2014, the cultivated land area per household dropped by 2.40%, in which food crop area declined by 3.16%, yet cash crop area increased by 129% in the survey area. In the same period, the revenue per household increased by 162.99%, while food income from the revenue only increased by 17.42%; 2) In Hexi and Longzhong districts, mean wheat crop area per household shows a downtrend, while cash crop area increased significantly in the past 20 years. Especially, the household food output and income did not appear a simultaneous increase trend. In Longdong district, the household food output and income showed a simultaneous uptrend, and household income came mainly from miscellaneous grain (e.g. sorghum, bean, buckwheat, etc.); 3) In order to pursue higher economic efficiency of cultivated land, the farmers were forced to adjust planting structure and develop characteristics industries, profitable agriculture and cash crop with comparative advantage, which resulted in few food stock and impacted seriously on regional food security.

Smoke Mask

NASA Technical Reports Server (NTRS)

2003-01-01

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

The association between peer, parental influence and tobacco product features and earlier age of onset of regular smoking among adults in 27 European countries.

PubMed

Filippidis, Filippos T; Agaku, Israel T; Vardavas, Constantine I

2015-10-01

Factors that influence smoking initiation and age of smoking onset are important considerations in tobacco control. We evaluated European Union (EU)-wide differences in the age of onset of regular smoking, and the potential role of peer, parental and tobacco product design features on the earlier onset of regular smoking among adults <40 years old in 27 EU countries. We analysed data from 4442 current and former smokers aged 15-39 years, collected for the Eurobarometer 77.1 survey (2012). Respondents reported their age at regular smoking onset and factors that influenced their decision to start smoking, including peer influence, parental influence and features of tobacco products. Multi-variable logistic regression, adjusted for age; geographic region; education; difficulty to pay bills; and gender, was used to assess the role of the various pro-tobacco influences on early onset of regular smoking (i.e. <18 years). Among ever smokers, the mean age of onset of regular smoking was 16.6 years, ranging from 15.8 to 18.8 years in member countries. 68.1% responded that they started smoking regularly when they were <18 years old. Ever smokers who reported they were influenced by peers (OR = 1.70; 95%CI 1.30-2.20) or parents (OR = 1.60; 95%CI 1.21-2.12) were more likely to have started smoking regularly <18 years old. No significant association between design and marketing features of tobacco products and an early initiation of regular smoking was observed (OR = 1.04; 95%CI 0.83-1.31). We identified major differences in smoking initiation patterns among EU countries, which may warrant different approaches in the prevention of tobacco use. © The Author 2015. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved.

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

Code of Federal Regulations, 2010 CFR

2010-04-01

... upon an officer or employee of the Food and Drug Administration commanding the production of any record... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Production of records by Food and Drug Administration employees. 20.2 Section 20.2 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

Trans-fatty acid content of food products in Spain in 2015.

PubMed

Pérez-Farinós, Napoleón; Dal Re Saavedra, María Ángeles; Villar Villalba, Carmen; Robledo de Dios, Teresa

2016-01-01

To ascertain the content of trans-fatty acids (TFA) in food products in Spain in 2015 and assess trends in TFA content since 2010. We analysed the fat content of 277 food products purchased in Spanish supermarkets in 2015 and calculated both the total fat and TFA content and the proportion of TFA to total fats. The results obtained in 2015 were compared to those yielded by a similar study in 2010. In 2015, the majority of food products studied had a TFA content of less than 0.2g/100g product, and a TFA/total fat ratio of less than 2%. No significant increases were found compared to 2010. Food groups with a higher TFA content were dairy products of possible natural origin. TFA content in Spain is low and has significantly fallen since 2010. Copyright © 2016 SESPAS. Publicado por Elsevier España, S.L.U. All rights reserved.

Novel Biocontrol Methods for Listeria monocytogenes Biofilms in Food Production Facilities

PubMed Central

Gray, Jessica A.; Chandry, P. Scott; Kaur, Mandeep; Kocharunchitt, Chawalit; Bowman, John P.; Fox, Edward M.

2018-01-01

High mortality and hospitalization rates have seen Listeria monocytogenes as a foodborne pathogen of public health importance for many years and of particular concern for high-risk population groups. Food manufactures face an ongoing challenge in preventing the entry of L. monocytogenes into food production environments (FPEs) due to its ubiquitous nature. In addition to this, the capacity of L. monocytogenes strains to colonize FPEs can lead to repeated identification of L. monocytogenes in FPE surveillance. The contamination of food products requiring product recall presents large economic burden to industry and is further exacerbated by damage to the brand. Poor equipment design, facility layout, and worn or damaged equipment can result in Listeria hotspots and biofilms where traditional cleaning and disinfecting procedures may be inadequate. Novel biocontrol methods may offer FPEs effective means to help improve control of L. monocytogenes and decrease cross contamination of food. Bacteriophages have been used as a medical treatment for many years for their ability to infect and lyse specific bacteria. Endolysins, the hydrolytic enzymes of bacteriophages responsible for breaking the cell wall of Gram-positive bacteria, are being explored as a biocontrol method for food preservation and in nanotechnology and medical applications. Antibacterial proteins known as bacteriocins have been used as alternatives to antibiotics for biopreservation and food product shelf life extension. Essential oils are natural antimicrobials formed by plants and have been used as food additives and preservatives for many years and more recently as a method to prevent food spoilage by microorganisms. Competitive exclusion occurs naturally among bacteria in the environment. However, intentionally selecting and applying bacteria to effect competitive exclusion of food borne pathogens has potential as a biocontrol application. This review discusses these novel biocontrol methods and their

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

NASA Technical Reports Server (NTRS)

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

2001-01-01

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

Alien species in aquaculture and biodiversity: a paradox in food production.

PubMed

De Silva, Sena S; Nguyen, Thuy T T; Turchini, Giovanni M; Amarasinghe, Upali S; Abery, Nigel W

2009-02-01

Aquaculture is seen as an alternative to meeting the widening gap in global rising demand and decreasing supply for aquatic food products. Asia, the epicenter of the global aquaculture industry, accounts for over 90% of the global aquaculture production quantity and about 80% of the value. Asian aquaculture, as with global aquaculture, is dependent to a significant extent on alien species, as is the case for all the major food crops and husbanded terrestrial animals. However, voluntary and or accidental introduction of exotic aquatic species (alien species) is known to negatively impact local biodiversity. In this relatively young food production industry, mitigating the dependence on alien species, and thereby minimizing potential negative impacts on biodiversity, is an imperative for a sustainable future. In this context an attempt is made in this synthesis to understand such phenomena, especially with reference to Asian inland finfish, the mainstay of global aquaculture production. It is pointed out that there is potential for aquaculture, which is becoming an increasingly important food production process, not to follow the past path of terrestrial food crops and husbanded animals in regard to their negative influences on biodiversity.

Recent developments in drying of food products

NASA Astrophysics Data System (ADS)

Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

2017-05-01

Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

Food Production and Antimicrobial Resistance – The Next 100 Years

USDA-ARS?s Scientific Manuscript database

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

The role of food quality assurance and product certification systems on marketing aspects

NASA Astrophysics Data System (ADS)

Petrović, Z.; Milićević, D.; Nastasijević, I.; Đorđević, V.; Trbović, D.; Velebit, B.

2017-09-01

The level of quality that a product offers to consumers is a fundamental aspect of competition in many markets. Consumers’ confidence in the safety and quality of foods they buy and consume is a significant support to the economic development of production organizations of this type, and therefore the overall economic development. Consumer concerns about food safety as well as the globalization of food production have also led to the existence of a global internationally linked food production and distribution system. The necessity demanded by the consumer population to provide safe food with consistent quality at an attractive price imposes a choice of an appropriate quality assurance model in accordance with the specific properties of the product and the production processes. Modern trends, especially for the last ten years in quality assurance within specific production, such as the food industry, have marked the trend of hyperproduction and a number of production and safety standards, as well as a change of approach in the certification process of organizations according to one or more standards. This can be an additional source of costs for organizations, and can burden the food business operator`s budget in order to ensure their consistent application and maintenance. Quality assurance (QA) standards are considered to be a proven mechanism for delivering quality of product.

Developing ratings for food products: lessons learned from media rating systems.

PubMed

Kunkel, Dale; McKinley, Christopher

2007-01-01

Children regularly consume low-nutrient, high-calorie food that is not consistent with a healthful diet, contributing to an increasing epidemic of overweight and obesity. Among the multiple causes of this problem is the food industry's emphasis on marketing calorie-dense food products to children. The Institute of Medicine (IOM) has recommended that industry adopt a uniform system of simplified food ratings to convey the nutritional qualities of food in a manner that is understandable and appealing to children and youth. This report analyzes the need for such a system in a food marketing environment that increasingly identifies healthful products for the consumer in inconsistent fashion. It considers evidence regarding current usage of food labeling and draws parallels with media rating systems in discussing the prospects for a uniform food rating system that would accomplish the IOM's objective.

Product reformulation and nutritional improvements after new competitive food standards in schools.

PubMed

Jahn, Jaquelyn L; Cohen, Juliana Fw; Gorski-Findling, Mary T; Hoffman, Jessica A; Rosenfeld, Lindsay; Chaffee, Ruth; Smith, Lauren; Rimm, Eric B

2018-04-01

In 2012, Massachusetts enacted school competitive food and beverage standards similar to national Smart Snacks. These standards aim to improve the nutritional quality of competitive snacks. It was previously demonstrated that a majority of foods and beverages were compliant with the standards, but it was unknown whether food manufacturers reformulated products in response to the standards. The present study assessed whether products were reformulated after standards were implemented; the availability of reformulated products outside schools; and whether compliance with the standards improved the nutrient composition of competitive snacks. An observational cohort study documenting all competitive snacks sold before (2012) and after (2013 and 2014) the standards were implemented. The sample included thirty-six school districts with both a middle and high school. After 2012, energy, saturated fat, Na and sugar decreased and fibre increased among all competitive foods. By 2013, 8 % of foods were reformulated, as were an additional 9 % by 2014. Nearly 15 % of reformulated foods were look-alike products that could not be purchased at supermarkets. Energy and Na in beverages decreased after 2012, in part facilitated by smaller package sizes. Massachusetts' law was effective in improving the nutritional content of snacks and product reformulation helped schools adhere to the law. This suggests fully implementing Smart Snacks standards may similarly improve the foods available in schools nationally. However, only some healthier reformulated foods were available outside schools.

Effect of protein on biohydrogen production from starch of food waste.

PubMed

Ding, H B; Liu, X Y; Stabnikova, O; Wang, J-Y

2008-01-01

This study demonstrated the influence of protein on biohydrogen production from carbohydrates, especially starch, by using different combinations of two model food wastes, rice as starch-rich and soybean residue as protein-rich food waste. It was found the maximum specific hydrogen production potential, 0.99 mol H2/mol initial starch as glucose, and the maximum specific hydrogen production rate, 530 ml H2/h g-VS, occurred at a starch/protein ratio of 1.7. The protein content in the initial food waste not only provided buffering capacity to neutralize the volatile fatty acids as concurrent products but also enhanced the hydrogen production by providing readily available organic nitrogen such as soluble proteins and amino acids to microorganisms. Copyright IWA Publishing 2008.

Ultra-processed products are becoming dominant in the global food system.

PubMed

Monteiro, C A; Moubarac, J-C; Cannon, G; Ng, S W; Popkin, B

2013-11-01

The relationship between the global food system and the worldwide rapid increase of obesity and related diseases is not yet well understood. A reason is that the full impact of industrialized food processing on dietary patterns, including the environments of eating and drinking, remains overlooked and underestimated. Many forms of food processing are beneficial. But what is identified and defined here as ultra-processing, a type of process that has become increasingly dominant, at first in high-income countries, and now in middle-income countries, creates attractive, hyper-palatable, cheap, ready-to-consume food products that are characteristically energy-dense, fatty, sugary or salty and generally obesogenic. In this study, the scale of change in purchase and sales of ultra-processed products is examined and the context and implications are discussed. Data come from 79 high- and middle-income countries, with special attention to Canada and Brazil. Results show that ultra-processed products dominate the food supplies of high-income countries, and that their consumption is now rapidly increasing in middle-income countries. It is proposed here that the main driving force now shaping the global food system is transnational food manufacturing, retailing and fast food service corporations whose businesses are based on very profitable, heavily promoted ultra-processed products, many in snack form. © 2013 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of the International Association for the Study of Obesity.

Environmental tobacco smoke exposure assessment

DOE Office of Scientific and Technical Information (OSTI.GOV)

Guerin, M.R.

Environmental tobacco smoke (ETS) is the material released into the environment as tobacco products are smoked. Cigarettes, pipes, and cigars all produce ETS but the term has become all but synonymous with indoor air contamination by cigarette smoking. This is because cigarettes are by far the most commonly consumed tobacco product and because the principal human exposure occurs indoors. Exposure to ETS is variously termed as passive smoking, involuntary smoking, and as exposure to second-hand smoke. Considerable progress has been made toward a better understanding of ETS exposure. Strengths and limitations of various measures of exposure are better understood andmore » much data has been generated on the quantities of many ETS-constituents in many indoor environments. The properties of ETS, methods for its measurement in indoor air, and many results of field studies have recently been reviewed by the author. The recent EPA report includes a major treatment of exposure estimation including air concentrations, questionnaires, and biomarkers. This paper discusses approaches to exposure assessment and summarizes data on indoor air concentrations of ETS-constituents.« less

Benefits and risks associated with genetically modified food products.

PubMed

Kramkowska, Marta; Grzelak, Teresa; Czyżewska, Krystyna

2013-01-01

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

Food advertising, children's food choices and obesity: interplay of cognitive defences and product evaluation: an experimental study.

PubMed

Tarabashkina, L; Quester, P; Crouch, R

2016-04-01

To investigate the role of product evaluations, nutritional and persuasion knowledge on children's food choices conducted because of limited evidence about the role of product evaluations on consumer choices in conjunction with cognitive defences. A randomised controlled 2 × 2 factorial experiment with an exposure to a food and a control (toy) advertisement conducted in a non-laboratory setting at an annual event traditionally visited by families. Children aged 7-13 years with biometric/weight data representative of the general Australian population. Height and weight (converted into body mass index z-scores) measured in addition to children's nutritional and persuasion knowledge, product evaluations, age and gender. The factors that undermine children's cognitive defences relate to taste, social appeal of foods and low nutritional and persuasion knowledge. An interplay between the above-mentioned factors was also observed, identifying four groups among young consumers, alluding to a complex and at times impulsive nature of children's decisions: (1) knowledgeable children with less positive product evaluations choosing a healthy snack; (2) knowledgeable but hedonism-oriented children seeking peer conformity choosing an advertised product; (3) knowledgeable children who chose a snack belonging to the same product category; and (4) less knowledgeable children with positive product evaluations and low nutritional knowledge choosing snacks from the advertised product category. Obese children were more likely to belong to a cluster of less knowledgeable and hedonism-oriented children. The problem of consumption of less healthy foods is complex and multiple factors need to be considered by health practitioners, social marketers and parents to address the issue of childhood obesity. Nutritional knowledge alone is not sufficient to ensure children make healthier food choices and emphasis should also be placed on persuasion knowledge education, targeting of peer norms

Informal Food Production in the Enlarged European Union

ERIC Educational Resources Information Center

Alber, Jens; Kohler, Ulrich

2008-01-01

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

Human health problems associated with current agricultural food production.

PubMed

Bhat, Ramesh V

2008-01-01

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

Physiological and behavioral responses of an arboreal mammal to smoke and charcoal-ash substrate.

PubMed

Nowack, Julia; Stawski, Clare; Körtner, Gerhard; Geiser, Fritz

2018-02-01

The recent observation that torpor plays a key role in post-fire survival has been mainly attributed to the reduced food resources after fires. However, some of these adjustments can be facilitated or amplified by environmental changes associated with fires, such as the presence of a charcoal-ash substrate. In a previous experiment on a small terrestrial mammal the presence of charcoal and ash linked to food restriction intensified torpor use. However, whether fire cues also act as a trigger of torpor use when food is available and whether they affect other species including arboreal mammals remains elusive. To evaluate whether smoke, charcoal and ash can act as proximate triggers for an impending period of food shortage requiring torpor for mammals, we conducted an experiment on captive sugar gliders (Petaurus breviceps), a small, arboreal marsupial, housed in outside aviaries under different food regimes and natural ambient conditions. When food was available, fire simulation via exposure to smoke and charcoal-ash substrate caused a significant earlier start of activity and a significant decrease in resting body temperature. In contrast, only when food was withheld, did smoke and charcoal-ash exposure significantly enhance torpor depth and duration. Thus, our study not only provides evidence that fire simulation does affect arboreal and terrestrial species similarly, but also suggests that smoke and ash were presumably selected as cues for torpor induction because they indicate an impending lack of food. Copyright © 2017 Elsevier Inc. All rights reserved.

Food product health warnings promote dietary self-control through reductions in neural signals indexing food cue reactivity.

PubMed

Rosenblatt, Daniel H; Summerell, Patrick; Ng, Alyssa; Dixon, Helen; Murawski, Carsten; Wakefield, Melanie; Bode, Stefan

2018-01-01

Modern societies are replete with palatable food cues. A growing body of evidence suggests that food cue exposure activates conditioned appetitive physiological and psychological responses that may override current metabolic needs and existing eating goals, such as the desire to maintain a healthy diet. This conditioned response results in unhealthy dietary choices and is a contributing factor in the current obesity epidemic. Prime based obesity prevention measures such as health warnings at point-of-sale or on product packaging may have the potential to counteract the influence of the obesogenic environment at the crucial moment when people make food purchasing or consumption decisions. Existing research into the efficacy of these intervention strategies has predominantly employed self-report and population level measures, and little evidence exists to support the contention that these measures counteract food cue reactivity at the time of decision making. Using a dietary self-control priming paradigm, we demonstrated that brief exposure to food product health warnings enhanced dietary self-control. Further, we analysed electroencephalographic correlates of selective attention and food cue evoked craving (N1, P3, LPP) to show that health warning exposure reduced the automatic appetitive response towards palatable food cues. These findings contribute to existing evidence that exogenous information can successfully prime latent goals, and substantiate the notion that food product health warnings may provide a new avenue through which to curb excessive energy intake and reduce rising obesity rates.

Regulations applicable to plant food supplements and related products in the European Union.

PubMed

Silano, Vittorio; Coppens, Patrick; Larrañaga-Guetaria, Ainhoa; Minghetti, Paola; Roth-Ehrang, René

2011-12-01

This paper deals with the current regulatory and legal settings of traditional plant food supplements and herbal medicinal products in the European Union (EU). Marketing of botanicals in foods and food supplements in the EU is subject to several provisions of food law, which cover aspects of safety, production, labelling and product composition, including the use of additives and maximum levels of contaminants and residues. However, due to limited harmonization at the EU level, specific national regulations adopted at a Member State level also apply and mutual recognition is the mechanism through which such products can be marketed in EU countries other than those of origin. Unlike food supplements, marketing of traditional herbal medicinal products is regulated by an ad hoc Directive (i.e. Directive 2004/24/EC) covering in detail all the relevant aspects of these products, including a facilitated registration procedure at national level. However, by distinguishing traditional herbal medicinal products from plant food supplements and establishing selective marketing modalities for these two product categories, the EU has been confronted with implementation difficulties for traditional herbal medicinal products and a lack of homogeneity in the regulatory approaches adopted in different EU Member States. In fact, currently the nature of the commercial botanical products made available to consumers as traditional medicinal products or food supplements, depends largely on the EU Member State under consideration as a consequence of how competent National Authorities and manufacturing companies interpret and apply current regulations rather than on the intrinsic properties of the botanical products and their constituents. When the EU approach is compared with approaches adopted in some non-European countries to regulate these product categories, major differences become evident.

9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

Code of Federal Regulations, 2010 CFR

2010-01-01

... mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

Suicidal Behavior and Depression in Smoking Cessation Treatments

PubMed Central

Moore, Thomas J.; Furberg, Curt D.; Glenmullen, Joseph; Maltsberger, John T.; Singh, Sonal

2011-01-01

Background Two treatments for smoking cessation—varenicline and bupropion—carry Boxed Warnings from the U.S. Food and Drug Administration (FDA) about suicidal/self-injurious behavior and depression. However, some epidemiological studies report an increased risk in smoking or smoking cessation independent of treatment, and differences between drugs are unknown. Methodology From the FDA's Adverse Event Reporting System (AERS) database from 1998 through September 2010 we selected domestic, serious case reports for varenicline (n = 9,575), bupropion for smoking cessation (n = 1,751), and nicotine replacement products (n = 1,917). A composite endpoint of suicidal/self-injurious behavior or depression was defined as a case with one or more Preferred Terms in Standardized MedDRA Query (SMQ) for those adverse effects. The main outcome measure was the ratio of reported suicide/self-injury or depression cases for each drug compared to all other serious events for that drug. Results Overall we identified 3,249 reported cases of suicidal/self-injurious behavior or depression, 2,925 (90%) for varenicline, 229 (7%) for bupropion, and 95 (3%) for nicotine replacement. Compared to nicotine replacement, the disproportionality results (OR (95% CI)) were varenicline 8.4 (6.8–10.4), and bupropion 2.9 (2.3–3.7). The disproportionality persisted after excluding reports indicating concomitant therapy with any of 58 drugs with suicidal behavior warnings or precautions in the prescribing information. An additional antibiotic comparison group showed that adverse event reports of suicidal/self-injurious behavior or depression were otherwise rare in a healthy population receiving short-term drug treatment. Conclusions Varenicline shows a substantial, statistically significant increased risk of reported depression and suicidal/self-injurious behavior. Bupropion for smoking cessation had smaller increased risks. The findings for varenicline, combined with other problems with

Role of farmer group institutions in increasing farm production and household food security

NASA Astrophysics Data System (ADS)

Rahmadanih; Bulkis, S.; Arsyad, M.; Amrullah, A.; Viantika, N. M.

2018-05-01

Food productions and food security are still becomes serious issue in agriculture development. The research objectives are (1) Examining the role of Farmer Group in increasing farm production and (2) Analyzing the role of Farmer Group in relationship with the household food security. The research was conducted in Soppeng District, South Sulawesi, Indonesia by taking unit of analysis at household level of Farmer Group members. Sample were 6 farmer groups, consisting of 365 households. The Results showed that the Farmer Group has a good role as a production, collaboration and market unit to increase farming production (score 2.3-2.6), but haven’t much impact to increase household food security. Rice production are 4.2 – 6.2 tons per hectare and household food security level are “low and marginal food secure” (mean score 4 and 6). Nevertheless, the role of Farmer Group showed a positive relationship with the level of household food security. So, it is necessarry to increase the role of Farmer Group in order to increase income and household food security based on Farmer Group’s needs and potencies through facilitation of (a) seed and water/irrigation availability, (b) preparing organization rules (AD/ART) and (c) appropriate training and education of food and nutrition.

Human contact imagined during the production process increases food naturalness perceptions.

PubMed

Abouab, Nathalie; Gomez, Pierrick

2015-08-01

It is well established that food processing and naturalness are not good friends, but is food processing always detrimental to naturalness? Building on the contagion principle, this research examines how production mode (handmade vs. machine-made) influences naturalness perceptions. In a pilot study (n = 69) and an experiment (n = 133), we found that compared with both a baseline condition and a condition in which the mode of production process was portrayed as machine-made, a handmade production mode increases naturalness ratings of a grape juice. A mediation analysis demonstrates that these effects result from higher perceived human contact suggesting that the production process may preserve food naturalness when humanized. Copyright © 2015 Elsevier Ltd. All rights reserved.

Menthol cigarettes and smoking initiation: a tobacco industry perspective

PubMed Central

2011-01-01

Objectives To determine what the tobacco industry knew about menthol cigarettes and the initiation of smoking. Methods Based on Food and Drug Administration staff-supplied research questions we used a snowball sampling strategy to search the Legacy Tobacco Documents Library (http://legacy.library.ucsf.edu) between February and April 2010. Of the approximately 11 million documents available in the LTDL, the iterative searches returned tens of thousands of results. Researchers reviewed 2634 documents and 128 were deemed relevant to one or more of the research questions. Results The documents show that menthol is added to cigarettes in part because it is known to be an attractive feature to inexperienced smokers who perceive menthol cigarettes as less harsh and easier to smoke and because of their availability from friends and family. Second, the tobacco industry found that some youths smoke menthols because they perceive them to be less harmful than non-menthol cigarettes. A key product design issue concerns whether to increase brand menthol levels to appeal to the taste preferences of long-term menthol smokers or keep menthol levels lower to appeal to inexperienced smokers. Marketing studies showed that the companies carefully researched the menthol segment of the market in order to recruit younger smokers to their brands. The industry tracked menthol cigarette usage by age, gender and race to inform product development and marketing decisions. Conclusions Menthol is a prominent design feature used by cigarette manufacturers to attract and retain new, younger smokers. PMID:21504927

Menthol cigarettes and smoking initiation: a tobacco industry perspective.

PubMed

Klausner, Kim

2011-05-01

To determine what the tobacco industry knew about menthol cigarettes and the initiation of smoking. Based on Food and Drug Administration staff-supplied research questions we used a snowball sampling strategy to search the Legacy Tobacco Documents Library (http://legacy.library.ucsf.edu) between February and April 2010. Of the approximately 11 million documents available in the LTDL, the iterative searches returned tens of thousands of results. Researchers reviewed 2634 documents and 128 were deemed relevant to one or more of the research questions. The documents show that menthol is added to cigarettes in part because it is known to be an attractive feature to inexperienced smokers who perceive menthol cigarettes as less harsh and easier to smoke and because of their availability from friends and family. Second, the tobacco industry found that some youths smoke menthols because they perceive them to be less harmful than non-menthol cigarettes. A key product design issue concerns whether to increase brand menthol levels to appeal to the taste preferences of long-term menthol smokers or keep menthol levels lower to appeal to inexperienced smokers. Marketing studies showed that the companies carefully researched the menthol segment of the market in order to recruit younger smokers to their brands. The industry tracked menthol cigarette usage by age, gender and race to inform product development and marketing decisions. Menthol is a prominent design feature used by cigarette manufacturers to attract and retain new, younger smokers.

Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).

PubMed

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

2013-05-01

Cold-smoked salmon (CSS) is a potentially hazardous ready-to-eat food product due to the high risk of contamination with Listeria monocytogenes and lack of a listericidal step. We investigated the antilisterial property of liquid smokes (LS) against Listeria innocua ATCC 33090 (surrogate to L. monocytogenes) as a potential supplement to vacuum-packaged CSS. A full-strength LS (Code 10-Poly), and three commercially refined fractions (AM-3, AM-10, and 1291) having less color and flavor (lower content of phenols and carbonyl-containing compounds) were tested. In vitro assays showed strong inhibition for all LS except for 1291. The CSS strips were surface coated with AM-3 and AM-10 at 1% LS (vol/wt) with an L-shaped glass rod and then inoculated with L. innocua at 3.5 log CFU/g, vacuum packaged, and stored at 4°C. The LS did not completely eliminate L. innocua but provided a 2-log reduction by day 14, with no growth up to 35 days of refrigerated storage. A simple difference sensory test by 180 untrained panelists showed the application of AM-3 did not significantly influence the overall sensorial quality of CSS. In essence, the application of the refined LS as an antilisterial additive to CSS is recommended.

Virtual Nitrogen Losses from Organic Food Production

NASA Astrophysics Data System (ADS)

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

2015-12-01

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

Antimicrobial Substances for Food Packaging Products: The Current Situation.

PubMed

Pellerito, Alessandra; Ameen, Sara M; Micali, Maria; Caruso, Giorgia

2018-04-04

Antimicrobial substances are widely used in many anthropic activities, including sanitary and military services for the human population. These compounds are also known to be used in food production, agricultural activities, and partially correlated industrial sectors. However, there are concerns regarding the link between the abuse of antimicrobial agents in these ambits and the possible detection of antibiotic-resistant microorganisms. Modern food and beverage products are generally found on the market as prepackaged units, with several exceptions. Consequently, positive and negative features of a specific food or beverage should be considered as the result of the synergic action of different components, including the container (or the assembled sum of packaging materials). At present, the meaning of food container also includes the creation and development of new packaging materials that are potentially able to interact with the contained food. "Active" packaging systems can be realized with antimicrobial substances. On the other hand, a careful evaluation of risks and advantages correlated with antimicrobial agents is needed because of possible negative and/or unexpected failures.

Biohydrogen production from enzymatic hydrolysis of food waste in batch and continuous systems

PubMed Central

Han, Wei; Yan, Yingting; Shi, Yiwen; Gu, Jingjing; Tang, Junhong; Zhao, Hongting

2016-01-01

In this study, the feasibility of biohydrogen production from enzymatic hydrolysis of food waste was investigated. Food waste (solid-to-liquid ratio of 10%, w/v) was first hydrolyzed by commercial glucoamylase to release glucose (24.35 g/L) in the food waste hydrolysate. Then, the obtained food waste hydrolysate was used as substrate for biohydrogen production in the batch and continuous (continuous stirred tank reactor, CSTR) systems. It was observed that the maximum cumulative hydrogen production of 5850 mL was achieved with a yield of 245.7 mL hydrogen/g glucose (1.97 mol hydrogen/mol glucose) in the batch system. In the continuous system, the effect of hydraulic retention time (HRT) on biohydrogen production from food waste hydrolysate was investigated. The optimal HRT obtained from this study was 6 h with the highest hydrogen production rate of 8.02 mmol/(h·L). Ethanol and acetate were the major soluble microbial products with low propionate production at all HRTs. Enzymatic hydrolysis of food waste could effectively accelerate hydrolysis speed, improve substrate utilization rate and increase hydrogen yield. PMID:27910937

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

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-23

.... FDA-2013-F-1539] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive... U.S.C. 348(b)(5)), notice is given that a food additive petition (FAP 2276) has been filed by DSM...

All sorts of options for food product sorting

USDA-ARS?s Scientific Manuscript database

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

Views and Preferences for Nicotine Products as an Alternative to Smoking: A Focus Group Study of People Living with Mental Disorders

PubMed Central

Meurk, Carla; Ford, Pauline; Sharma, Ratika; Fitzgerald, Lisa; Gartner, Coral

2016-01-01

Aims and Background: People living with mental disorders experience a disproportionately higher burden of tobacco-related disease than the general population. Long-term substitution with less harmful nicotine products could reduce the tobacco-related harm among this population. This study investigated the views and preferences of people with mental health disorders about different nicotine products and their use as long-term substitutes for cigarettes. Methods: Semi-structured focus group discussion followed by a brief questionnaire. The discussion transcripts were analysed for content and themes and quantitative data summarised with descriptive statistics. Results: Twenty-nine participants took part in four focus groups. Vaping devices were the most acceptable nicotine products discussed; however preferences for nicotine products were individual and varied along aesthetic, pragmatic, sensory and symbolic dimensions. The concept of tobacco harm reduction was unfamiliar to participants, however they generally agreed with the logic of replacing cigarettes with less harmful nicotine products. Barriers to activating tobacco harm reduction included the symbolism of smoking and quitting; the importance placed on health; the consumer appeal of alternatives; and cost implications. Discussion and Conclusions: Engaging this population in tobacco harm reduction options will require communication that challenges black and white thinking (a conceptual framework in which smoking cigarettes or quitting all nicotine are the only legitimate options) as in practice this serves to support the continuance of smoking. Consumers should be encouraged to trial a range of nicotine products to find the most acceptable alternative to smoking that reduces health harms. Providing incentives to switch to nicotine products could help overcome barriers to using less harmful nicotine products among mental health consumers. PMID:27886046

Health claims in the labelling and marketing of food products:

PubMed Central

Asp, Nils-Georg; Bryngelsson, Susanne

2007-01-01

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

Cigarette advertising and adolescent smoking.

PubMed

Hanewinkel, Reiner; Isensee, Barbara; Sargent, James D; Morgenstern, Matthis

2010-04-01

Although most agree that the association between tobacco marketing and youth smoking is causal, few studies have assessed the specificity of this association. This study aims to examine the specificity of the association between cigarette advertising and teen smoking. A cross-sectional survey of 3415 German schoolchildren aged 10-17 years was conducted using masked images of six cigarette brands and eight other commercial products in 2008. The exposure variable was a combination of contact frequency (recognition) and brand names (cued recall). Sample quartile (Q) exposure to advertisement exposure was calculated in 2009. Outcome variables were ever tried and current (monthly) smoking, and susceptibility to smoking among never smokers. The prevalence of ever smoking was 31.1% and that of current smoking was 7.4%, and 35.3% of never smokers were susceptible to smoking. Ad recognition rates ranged from 15% for a regionally advertised cigarette brand to 99% for a sweet. Lucky Strike and Marlboro were the most highly recognized cigarette brands (with ad recognition rates of 55% and 34%, respectively). After controlling for a range of established influences on smoking behaviors, the adjusted ORs for having tried smoking were 1.97 (95% CI=1.40, 2.77) for Q4 exposure to cigarette ads compared with adolescents in Q1, 2.90 (95% CI=1.48, 5.66) for current smoking, and 1.79 (95% CI=1.32, 2.43) for susceptibility to smoking among never smokers. Exposure to ads for commercial products other than cigarettes was significantly associated with smoking in crude but not multivariate models. This study underlines the specificity of the relationship between tobacco marketing and youth smoking, with exposure to cigarette ads, but not other ads, being associated with smoking behavior and intentions to smoke. This finding suggests a content-related effect of tobacco advertisements. 2010 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

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

Code of Federal Regulations, 2010 CFR

2010-10-01

... convenience/labor-saving foods. 809.270 Section 809.270 Federal Acquisition Regulations System DEPARTMENT OF... 809.270 Qualified products for convenience/labor-saving foods. (a) Each VISN Nutrition and Food Service representative is authorized to establish a common VISN QPL for convenience and labor-saving foods...

77 FR 71750 - DSM Nutritional Products; Filing of Food Additive Petition (Animal Use)

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-04

.... FDA-2012-F-1100] DSM Nutritional Products; Filing of Food Additive Petition (Animal Use) AGENCY: Food... (FDA) is announcing that DSM Nutritional Products has filed a petition proposing that the food additive...) (21 U.S.C. 348(b)(5))), notice is given that a food additive petition (FAP 2273) has been filed by DSM...

46 CFR 105.45-10 - Smoking.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 46 Shipping 4 2012-10-01 2012-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking is...

46 CFR 105.45-10 - Smoking.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 46 Shipping 4 2013-10-01 2013-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking is...

46 CFR 105.45-10 - Smoking.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking is...

46 CFR 105.45-10 - Smoking.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 46 Shipping 4 2014-10-01 2014-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking is...

46 CFR 105.45-10 - Smoking.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 46 Shipping 4 2011-10-01 2011-10-01 false Smoking. 105.45-10 Section 105.45-10 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED) CARGO AND MISCELLANEOUS VESSELS COMMERCIAL FISHING VESSELS DISPENSING PETROLEUM PRODUCTS Special Operating Requirements § 105.45-10 Smoking. (a) Smoking is...

Food products as vehicles for n-3 fatty acid supplementation.

PubMed

Martin, Lisa; Zarn, Dayna; Hansen, Anne Marie; Wismer, Wendy; Mazurak, Vera

2008-01-01

An n-3 polyunsaturated fatty acid (PUFA) supplement was incorporated into three food products previously determined to be preferred by cancer patients, and overall acceptability of these foods was evaluated. Preliminary testing was performed; an internal panel determined initial acceptability of foods with the supplement added. Taste panel evaluations were held at the Cross Cancer Institute in Edmonton, Alberta. Each participant completed a questionnaire rating aroma, flavour, and overall acceptance on a seven-point hedonic scale (1 = dislike extremely, 7 = like extremely), as well as ability to consume each food daily. Foods were well-liked by patients and non-patients. Mean +/- standard deviation acceptance scores for the three foods were pasta sauce 5.9 +/- 0.94 (n=90), oatmeal 6.1 +/- 0.88 (n=79), and smoothie 5.9 +/- 1.12 (n=126). Overall, 94% of patients and non-patients gave tomato pasta sauce, oatmeal, and the smoothie an acceptance score of at least 5. The supplement was incorporated successfully into three foods, which were highly accepted by patients with cancer. Further research should focus on incorporating the supplement into flavoured or sweet foods, as these appear most effective. Microencapsulated fish oil in food products may be used as an alternative to fish oil capsules for delivering n-3 PUFA in clinical trials.

Transmission of Smoking across Three Generations in Finland

PubMed Central

El-Amin, Salma E. T.; Kinnunen, Jaana M.; Ollila, Hanna; Helminen, Mika; Alves, Joana; Lindfors, Pirjo; Rimpelä, Arja H.

2015-01-01

The influence of parents’ smoking on children’s smoking is well known, but few studies have examined the association between grandparents’ and grandchildren’s smoking. We studied the association between paternal and maternal grandparents’ smoking and their grandchildren’s tobacco use and assessed whether parents’ smoking is a mediator in this process. Data were obtained from a national survey of 12–18-year-old Finns in 2013 (N = 3535, response rate 38%). Logistic regression and mediation analyses were used. Both boys and girls had higher odds for smoking experimentation, daily smoking and other tobacco or tobacco-like product use if their mother, father or any of the four grandparents were current or former smokers. When parents’ and grandparents’ smoking status were included in the same model, grandparents’ smoking generally lost statistical significance. In the mediation analysis, 73% of the total effect of grandparents’ smoking on grandchildren’s daily smoking was mediated through parents’ smoking, 64% on smoking experimentation and 63% on other tobacco or tobacco-like product use. The indirect effect of a mother’s smoking was higher than that of a father’s. To conclude, paternal and maternal grandparents’ smoking increases grandchildren’s tobacco use. The influence is mainly, but not completely, mediated through parents’ smoking. PMID:26712771

Adolescent smoking and health-related behaviours: interrelations in a Greek school-based sample.

PubMed

Giannakopoulos, G; Panagiotakos, D; Mihas, C; Tountas, Y

2009-03-01

Although several studies have reported findings concerning the interrelationship between smoking and specific health behaviours, little research has investigated how smoking behaviour may be associated with a cluster of health-related behaviours. The present study was an effort to extend previous research through assessing smoking status, patterns of physical and sedentary activity, as well as eating behaviours and diet quality, in order to gain some insight regarding the relationship between cigarette smoking and a cluster of health behaviours in a Greek sample of adolescents. A sample of 2008 students (1021 male and 987 female, 12-17 years of age, 7th-12th grade) was selected from all schools of a representative Athens suburb in Greece. All children completed a questionnaire that was developed for the purposes of the study which retrieved information about age, sex, school class, individual and family smoking status, dietary habits and physical activity. Various statistical tests were performed. Age, playtime, consumption of soft drinks and foods from school canteens were positively associated with smoking status while the consumption of fruit juice, dairy products for breakfast and the frequency of breakfasts were inversely associated the aforementioned dependent variable. This study supports the interrelationships between multiple lifestyle behaviours and tobacco use in adolescents. Future research is needed in order to elaborate on the nature of these relations, especially for those at higher risk.

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

PubMed

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

2016-07-01

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

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

ERIC Educational Resources Information Center

Livengood, Elisa J.; Chapman, Frank A.

2009-01-01

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

Bacteriophage Applications for Food Production and Processing

PubMed Central

Moye, Zachary D.; Woolston, Joelle; Sulakvelidze, Alexander

2018-01-01

Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques and pathogen surveillance. Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they also have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. Perhaps most importantly, these decontamination strategies kill indiscriminately, including many—often beneficial—bacteria that are naturally present in foods. One promising technique that addresses several of these shortcomings is bacteriophage biocontrol, a green and natural method that uses lytic bacteriophages isolated from the environment to specifically target pathogenic bacteria and eliminate them from (or significantly reduce their levels in) foods. Since the initial conception of using bacteriophages on foods, a substantial number of research reports have described the use of bacteriophage biocontrol to target a variety of bacterial pathogens in various foods, ranging from ready-to-eat deli meats to fresh fruits and vegetables, and the number of commercially available products containing bacteriophages approved for use in food safety applications has also been steadily increasing. Though some challenges remain, bacteriophage biocontrol is increasingly recognized as an attractive modality in our arsenal of tools for safely and naturally eliminating pathogenic bacteria from foods. PMID:29671810

The future of sustainable food production.

PubMed

Ronald, Pamela; Adamchak, Raoul

2010-03-01

By the year 2050, the number of people on Earth is expected to increase from the current 6.7 to 9.2 billion. What is the best way to produce enough food to feed all these people? If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, farm workers will be at increased risk for disease, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to resolve the need for increased food production with the desire to minimize its impact.

21 CFR 172.177 - Sodium nitrite used in processing smoked chub.

Code of Federal Regulations, 2010 CFR

2010-04-01

... SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO.... The food additive sodium nitrite may be safely used in combination with salt (NaCl) to aid in... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sodium nitrite used in processing smoked chub. 172...

Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children.

PubMed

Batada, Ameena; Jacobson, Michael F

2016-10-01

Artificial food colors (AFCs) in foods and beverages may be harmful to children. This study assesses the percentage of grocery store products marketed to children that contain AFCs, by category and company. The research team collected product and food-color information about 810 products in one grocery store in North Carolina in 2014. Overall, 350 products (43.2%) contained AFCs. The most common AFCs were Red 40 (29.8% of products), Blue 1 (24.2%), Yellow 5 (20.5%), and Yellow 6 (19.5%). Produce was the only category that did not have any AFCs. The highest percentage of products with AFCs was found in candies (96.3%), fruit-flavored snacks (94%), and drink mixes/powders (89.7%). Forty-one of the 66 companies marketed products containing AFCs. Given concerns about health effects of AFCs and high proportions of high-AFC categories, clinicians, parents, food companies, and the government can take steps to support children's healthy eating and development by reducing AFCs in children's diets. © The Author(s) 2016.

Climatic Extremes and Food Grain Production in India