Life Sciences Commons^™

Public Health Metrics: Key Considerations And Criteria For Food Safety Modernization, Glen P. Mays

Glen Mays

Robust measures of public health impact are needed to guide implementation of the U.S. Food Safety Modernization Act. This session describes strategies used in the field of public health services research to specify and select measures based on considerations of relevance, tractability, attribution, precision, and feasibility.

The Pollution Of River Ibër With Heavy Metals From Landfill Of Kelmend, Innovative Research Publications Irp India, Rafet Zeqiri, Izet Zeqiri, Sadija Nikshiq -Kadriu, Mehush Aliu

Innovative Research Publications IRP India

In this paper treated the degree of water pollution that emerges from mining and mixed with industrial wastes and as such in the form of pulp thrown in landfills. From the landfill through drainage and water flows in the river Ibër, penetrate the different pollutants that affect in water quality of this river. The degree of contamination of the river Ibër is monitored at several points, on which it is made water sampling of landfill and where we have reached the conclusion on the possibilities of prevention of water pollution of the river Ibër

How Red Wine Can Keep You Looking Young, Ava Waktins

Ava Waktins

There is a common held belief that red wine provides health benefits. This brief post provides a summary of points which have been taken from studies to help reaffirm this position - while also considering the risks of overconsumption.

Inducing A Dielectric Barrier Discharge Plasma Within A Package, Vladimir Milosavljevic

Vladimir Milosavljevic

Cold atmospheric plasma offers significant potential as a nonthermal decontamination tool for food and medical applications. We present results of a dielectric barrier discharge (DBD) plasma induced in a gas confined by a polymer package. The resultant discharge and contained afterglow are found to have a strong antimicrobial effect.

Inducing A Dielectric Barrier Discharge Plasma Within A Package, Vladimir Milosavljevic

Vladimir Milosavljevic

Cold atmospheric plasma offers significant potential as a nonthermal decontamination tool for food and medical applications. We present results of a dielectric barrier discharge (DBD) plasma induced in a gas confined by a polymer package. The resultant discharge and contained afterglow are found to have a strong antimicrobial effect.

National Food Security Bill, Vijaya Krushna Varma Mr

VIJAYA KRUSHNA VARMA Mr

Unless and until the Government augments the indigenous food production substantially over present production; modernize and increases the storage capacity for food grains; streamlines public distribution system and selects genuine beneficiaries; the dream of providing the balanced nutritious food for all people will not become real.

Development Of Vitamin And Dietary Fibre Enriched Carrot Pomace And Wheat Flour Based Buns, Navneet Kumar

Navneet Kumar

Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot …

How Much Serving Size Affects Consumption : Catch-22, Natalina Zlatevska, Chris Dubelaar, Stephen S. Holden

Stephen S Holden

The effect of serving-size on consumption is well-established: the larger the serve, the greater the amount consumed. But what is the size of the effect, what are the processes driving the effect, and what are the conditions that facilitate vs. inhibit the effect? The present research uses a meta-analysis of 67 studies to quantify the effect of serving-size on amount consumed and to test two competing explanations of why the effect occurs. One view is that the serving-size is mediated by a perceptual effect, the other that it is mediated by a consumption norm. The meta analysis demonstrates that when …

Development Of Barnyard Millet Puffed Product Using Hot Air Puffing And Optimization Of Process Parameters, Raghunath Vyankatrao Jaybhaye, Dinesh Nandkumar Kshirsagar, Premprakash Srivastav

Raghunath Vyankatrao Jaybhaye

Abstract A ready-to-eat (RTE) puffed product was developed from barnyard millet using high temperature short time (HTST) puffing process. Cold extruded dough sheet pieces prepared from barnyard millet flour, potato mash and tapioca powder in the proportion 60:37:3 were steam cooked and then puffed in hot air puffing setup. The effect of process parameters viz. steaming pressure (SP), steaming time (St), hot air temperature (AT) and puffing time (Pt) on the product quality was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the synergy …

Development Of Carrot Pomace And Wheat Flour Based Cookies, Navneet Kumar Dr.

Navneet Kumar

Carrot is the excellent source of beta carotene and other vitamins. The carrot is utilized as raw, cooked vegetable, sweet meats or as juice and beverages. Carrot pomace is the by-product of carrot juice extraction process. The carrot pomace was dried in hot air oven at 65°C and then grinded to pass through 2 mm sieve. Dried carrot pomace was added in different proportions (0 –9%) to fine wheat flour, shortening, sugar and water. The formulation was baked at 175 °C for 12 min. in the gas oven with air circulation. The moisture content of cookies was measured using hot …

Effect Of Roasting Conditions On Hardness, Moisture Content And Colour Of Pistachio Kernels, Ahmad Shakerardekani

Ahmad Shakerardekani

Roasting of whole-kernels is an important step in the production of pistachio paste. The effect of

hot air roasting temperatures (90-190°C) and times (5-65 min) on the hardness, moisture content and colour

attributes (‘L’, ‘a’ and ‘b’ values and yellowness index) of both whole-kernel and ground-state were investigated

using response surface methodology (RSM). Increases in roasting temperature and time caused a decrease in all

the responses except for ‘a’ value of ground-state. The interaction and quadratic models sufficiently described

the changes in the hardness and colour values, respectively. The result of RSM analysis showed that hardness

and colour attributes (‘L’ …

Capsular Serotyping Of Pasteurella Multocida From Various Animal Hosts - A Comparison Of Phenotypic And Genotypic Methods, Thong Kwai Lin

Thong Kwai Lin

One hundred and fourteen strains of Pasteurella multocida were isolated from different domestic animals species (cattle, buffalo, sheep, goat, pig, rabbit, dog, cat), avian species (chicken, duck, turkey) and wild animals (deer, tiger, orang utan, marmoset). The serogroups of P multocida were determined by both conventional capsular serotyping and a multiplex PCR assay targeting specific capsular genes. Based on the conventional serotyping method, the 114 strains of P multocida were subtyped into 55 species-specific (untypeable strains) P. multocida, 15 serogroup A, 23 serogroup B and 21 serogroup D. Based on the multiplex PCR assay on the specific capsular genes associated …

Sucrose Monolaurate Improves The Efficacy Of Sodium Hypochlorite Against Escherichia Coli O157:H7 On Spinach, Dan Xiao, Ran Ye, P. Michael Davidson, Douglas G. Hayes, David A. Golden, Qixin Zhong

David A Golden

It is well-recognized that chlorine has limited efficacy when applied to inactivate pathogens on fresh produce. One of the many factors limiting efficacy is the high interfacial tension of chlorine-based sanitizers that limits the access of chlorine to the microorganisms. In this work, we investigated the efficacy of sodium hypochlorite (200 ppm, pH 6.0) at 4 and 20 °C against Escherichia coli O157:H7 inoculated on baby spinach leaves as affected by the surfactant sucrose monolaurate (SML) at below (100 ppm), above (250 ppm), and well above (10,000 ppm) the critical micelle concentration (CMC) of ~ 200 ppm at 20 °C. …

Turning Packaging Into Profit, Rihaz Z. Chughatta

Rihaz Z Chughatta

Packaging can be an expensive function to maintain, but it doesn’t have to be. In fact, Packaging can be a source of income for a company. More accurately, what if you took a look at your company’s Profit and Loss and saw Packaging as a negative expense? That’s right, you can turn packaging into profit for your company. How do you accomplish this feat? Glad you asked … read on to find three simple ways to start this process (and satisfy your curiosity) …

Process Characteristics And Microbiology Of Fura Produced In Ghana, James Owusu-Kwarteng, Kwaku Tano-Debra, Fortune Akabanda, Richard Glover

James Owusu-Kwarteng

Majority of traditional cereal-based foods consumed in Africa are processed by spontaneous fermentation and are important as weaning foods for infants and as dietary staples for adults. Detailed knowledge of traditional processing is a prerequisite for investigating ways to improve both the nutritional and microbiological qualities of the corresponding product. In this study, the traditional processing of millet into fura, a popular millet-based dumpling consumed throughout West Africa, particularly Nigeria, Burkina-Faso and Ghana was investigated in a range of production units in northern Ghana. Microbiology of the processing was also investigated. Processing steps included soaking or steeping the grains, washing, …

Child-Feeding Practices And Child Overweight Perceptions Of Family Day Care Providers Caring For Preschool-Age Children, Lynn S. Brann

Lynn S. Brann, Ph.D., R.D.

No abstract provided.

Obesity: The Bioethics We Need Now, Or What We Owe To Each Other, Lee T. Nutini

Lee T Nutini

This is an essay written to address the philosophical and food industrial practices underlying the current obesity epidemic in the United States. It appears in its modified lecture format, given at Yale University in 2009. As such, citations are not included. For any question about a specific citation, please contact the author directly.

Optimizing Of The Process Of Pistachio Butter Production, Ahmad Shakerardekani

Ahmad Shakerardekani

No abstract provided.

The Potential Role Of Probiotics In Reducing Poverty-Associated Infections In Developing Countries, Kingsley C. Anukam

Kingsley C Anukam

Probiotics are defined by the Food and Agricultural Organization/ World Health Organization as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1]. The potential benefits of their use have not been adequately investigated, especially in the developing world. Japan introduced Yakult, a probiotic fermented food drink in 1935, and in the Northern hemisphere, research and use of probiotics has gained an unprecedented momentum in the last decade [2]. Use of probiotics is not uncommon in Europe [3], but in many developing countries use of probiotics in its present definition is a foreign concept. …

Nutrition Quackery—Wading Through The Science, Sarah L. Francis

Sarah L. Francis

Nutrition quackery is misleading information about nutrition and health. This publication contains 10 red flags of junk science and questions to ask when looking at health information, products, and advertisements.

Add Some Spice To Your Life—Herb And Spice Lists, Sarah L. Francis

Sarah L. Francis

Herb and spice combinations for meats and for vegetables are suggested in this publication, which also contains proper herb-drying and spice use tips.

It's All In The Hands—Estimating Serving Sizes, Sarah L. Francis

Sarah L. Francis

Our hands are the easiest way to estimate serving sizes when we the proper tools are not available. This publication shows how to use hands to estimate serving sizes.

Outsourcing The Packaging Function, Rihaz Z. Chughatta

Rihaz Z Chughatta

If you are currently working in the packaging department of a major corporation in the pharmaceutical, food or consumer products industry, you have probably been exposed to some form of outsourcing, which is a global trend that has emerged over the past decade, and continues to evolve, within the packaging field.

The Divine Command Theory, Corey A. Ciocchetti

Corey A Ciocchetti

No abstract provided.

Qim Method Scores Quality, Shelf Life Of Pangasius Fillets, Huynh Nguyen Duy Bao

Huynh Nguyen Duy Bao

A Quality Index Method developed to assess the freshness of Pangasius hypophthalmus fillets stored on ice showed a high correlation between the index score and storage time. With cross referencing of total viable microbial count and ammonia content analysis, the shelf life of iced fillets was estimated at 12 days based on evaluation of eight sensory parameters.

Effect Of Sugar, Pectin And Acid Balance On The Quality Characteristics Of Pineapple (Ananas Comosus) Jam., Emmanuel Ohene Afoakwa, Dorinda Nartey, Joseph Ashong, George Annor

Joseph Okai Ashong

Investigations were conducted on the effects of sugar concentration (0%, 50%, and 100%), pH balance (3.0, 3.2, and 3.5) and high methoxy pectin concentration (0%, 0.5%, and 1.0%) on the chemical, physico-chemical characteristic of pineapple jams using standard analytical methods. Inclusion of 50% sugar was observed to improve the colour of the jam as well as the texture, gel set and solid content. The low calorie jams had unacceptable texture, colour, gel set and total soluble solids content. The jams of this formulation were too soft, and could not hold their form. Addition of 100% sugar concentration did not improve …

Acorn Use As Food, David A. Bainbridge

David A Bainbridge

The acorns from oaks (Quercus) and tan oaks (Lithocarpus) have been used as food for many thousands of years. They occur in the archaeological record of the early town sites in the Zagros Mountains, at Catal Hüyük (6000 BC), and oak trees were carefully inventoried by the Assyrians during the reign of Sargon II. In Europe, Asia, North Africa, the Mid-East, and North America, acorns were once a staple food. They are still a commercial food crop in several countries. Acorns are still harvested and used in several areas of the United States, most notably Southern Arizona and California. There …

Heat And Mass Transfer During Baking : Product Quality Aspects, H Hadiyanto Et Al

Hadiyanto

Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in combination with microwave heating are growing. Convection heating only promotes heating on the surface while microwave induce internal heating. This paper focuses on effect of convection heating sources to changes of quality properties in bakery products such as brownness and texture. Heat convection and conduction, and moisture migration due to diffusion and convection are the key to changes …

Comparison Of Four Analytical Methods For The Determination Of Peroxide Value In Oxidized Soybean Oils, Gulgun (Yildiz) Tiryaki

Dr. Gülgün YILDIZ TIRYAKI

No abstract provided.

Further Evaluation Of A Multiplex Pcr For Differentiation Of Salmonella Paratyphi A From Other Salmonellae, Thong Kwai Lin

Thong Kwai Lin

Salmonella enterica serovar Paratyphi A is a causative agent of paratyphoid fever. The clinical syndrome caused by paratyphoid fever overlaps with other febrile illnesses and cannot be distinguished from typhoid fever. Conventional methods used for diagnosis are time consuming, costly, and labor-intensive. We evaluated the specificity, sensitivity, and application of a multiplex polymerase chain reaction (PCR) previously developed by the method (Ou, H.Y, Teh, C.S.J., Thong, K.L., et al., J. Mol. Diagn., 9, 624-630, 2007) using 6 S. Paratyphi A, 22 S. Typhi, and 85 other Salmonella serovars as well as 36 non-Salmonella strains. The detection limit of the multiplex …