Food Science Commons^™

Effect Of Age And Tissue Weight On The Cadmium Concentration In Pacific Oysters (Crassostrea Gigas), Rosalee S. Hellberg, Michael T. Morrissey, Dan Cheney

Food Science Faculty Articles and Research

This study investigated the influence of age and tissue weight on cadmium (Cd) levels in Pacific oysters (Crassostrea gigas). Oysters from 4 different age groups (1, 2, 3, and 4 y) were collected at an oyster farm in Willapa Bay, Washington. To examine the effects of age, 60 oysters from each group were sorted into 3 composites of 20, and Cd analysis was carried out on all composite samples. To study the effects of tissue weights, 25 oysters from each of the 4 age groups were collected and analyzed individually for Cd. All oyster Cd concentrations were below …

Irradiation D Values Of Salmonella Spp. In Diced Tomatoes Dipped In 1% Calcium Chloride, Anuradha Prakash, Nicole Johnson, Denise Foley

Food Science Faculty Articles and Research

Outbreaks of salmonellosis have been associated with eating raw domestic tomatoes. In this study, we examined the efficiency of combined irradiation and a 1% calcium chloride dip to reduce the population of Salmonella enterica strains on diced tomatoes. Tomatoes were contaminated with nalidixic acid-resistant strains of S. Hartford, S. Montevideo, or a mixture of 5 strains (S. Hartford, S. Montevideo, S. Poona, S. Michigan, S. Gaminara). We irradiated tomatoes at various doses up to 0.9 kGy from an electron beam source to conduct a D-value study (decimal reduction time required to eliminate 90% of the organism). Surviving Salmonella populations were …

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Solar Dryer Construction And Use Manual Version 2.0 2007, Jonathan P. Rowe, Jonathan K. Russon, Frost M. Steele

Faculty Publications

In less time than it took to develop this solar dryer and manual, the Pacific Island area has experienced several typhoons and tropical depressions followed by significant flooding and destruction of homes, properties and crops. It is in the interest of all people to become more self-reliant in times of need and to have the basic necessities available at a moment’s notice to sustain life until transportation, commerce, health care, agriculture, water, etc. can be restored to a more normal state. This work was done to enable the people of the Pacific islands to meet some of their food requirements …

The History Of Eggs In Irish Cuisine And Culture, Mairtin Mac Con Iomaire, Andrea Cully

Conference papers

Eggs have played an important role in the Irish culture. For centuries, eggs have done so much more than simply nourish the body; they have soaked up mythological and folk belief, and have been used to celebrate certain religious festivals. They were also an early form of income or means of barter, often contributing far more to the family income than the commonly used term ‘pin money’ suggests. Initiatives sponsored by successive governments and the rise in the co-operative movement led to improvements in the poultry and egg industry from the end of the nineteenth century to the 1960s when …

Time-Temperature And Relative Humidity Profiles Of Chilled And Frozen Foods In Retail Outlets Nationwide, And Evaluation Of Related Practices, Caroline Garvan

Masters

Temperature abuse combined with poor operational practices are the dominant factors in the mishandling of food products which can result in outbreaks of food borne disease. The objective of this work was to determine efficacy of temperature and relative humidity control using recorded data and to assess the food safety management systems in operation in retail outlets in the Republic of Ireland. This study also aims to examine food safety risk to consumers as a result of inadequate temperature control and poor food hygiene practices using microbial analysis and predictive modelling. External air temperature, core temperature and relative humidity of …

Are You What You Eat? An Inside Look At High-Tech Food, Roxanne Greitz Miller

Education Faculty Articles and Research

If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and …

A Programmatic Audit Of The Massachusetts Vitamin Litigation Project Final Report, Colleen Manning, Tatjana Meschede, Elaine Werby

Center for Social Policy Publications

The Massachusetts Vitamin Litigation Project resulted in the 2002 partial settlement of a class action lawsuit brought by the law firm of Ellis and Rapacki on behalf of residents of the Commonwealth who purchased indirect vitamin products1 during the period from 1990 through 1999. In return for the release of claims, the defendants (a group of pharmaceutical manufacturers) agreed to pay a settlement amount of more than $19 million to be allocated to charitable organizations providing food and nutrition programs in Massachusetts. An additional $2.5 million in settlement funds was subsequently approved.

A total of 572 grants ranging from $1,000 …

Letter From The Dean, Gregory J. Weidemann

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 8 2007, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Controlling Listeria Monocytogenes On Ready-To-Eat Poultry Products Using Carboxymethylcellulose Film Coatings Containing Green Tea Extract (Gte) Combined With Nisin And Malic Acid, Brittany Adams, N. Hettiarachchy, M. G. Johnson

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The ability to control Listeria monocytogenes on ready-to-eat poultry products using carboxymethyl-cellulose film coatings containing green tea extract (GTE), malic acid (M), nisin (N), and their combinations was evaluated. The antimicrobials (GTE: 1.0%, nisin: 10,000 IU/g, malic acid: 1.0%) were incorporated alone or in combination into a carboxymethyl cellulose film coating. Pre-inoculated, fully cooked chicken pieces (~1g, 1cm x 1cm x 1cm) were coated with the film solution. The coated chicken pieces were stored at 4°C and the inhibitory activity against Listeria monocytogenes was evaluated at 0, 7, 14, 21, and 28 days. The highest inhibitory activity was found in …

Development And Assessment Of A Rapid Method To Detect Escherichia Coli O26, O111 And O157 In Retail Minced Beef., Mary Murphy, Anne Carroll, Paul Whyte, Micheál O'Mahoney, Wayne Anderson, Eleanor Mcnamara, Seamus Fanning, Ciara Walsh

Articles

A molecular-based detection method was developed to detect Escherichia coli O26, O111 and O157 in minced (ground) beef samples. This method consists of an initial overnight enrichment in modified tryptone soya broth (mTSB) and novobiocin prior to DNA extraction and subsequent serogrouping using a triplex PCR. This method has a low limit of detection and results are available within 24 hours of receipt of samples. Once optimized, this rapid method was utilized to determine the prevalence of these E. coli serogroups in six hundred minced beef samples all of which were previously examined by immunomagnetic separation (IMS) and selective plating …

Extraction And Characterization Of Starch From Alkaline Cooked Corn Masa, Wajira Srinanda Ratnayake, Andrew B. Wassinger, David S. Jackson

Department of Food Science and Technology: Faculty Publications

Starch granules undergo structural and morphological changes during food processing unit operations as they interact with other food ingredients. This study was conducted to isolate and characterize starch granules from corn masa. A proteolytic enzyme, thermolysin, was effective in separating and isolating starch granules from endosperm proteins present in masa. The efficiency of starch extraction using thermolysin was 74% (w/w), and subsequent analyses showed that the isolated granules were free of contaminants. Starch samples were characterized using light microscopy, SEM, DSC, and XRD. Starch granules isolated from masa had undergone internal structural changes and some granules (≈40%) lost birefringence during …

Corroborative Study On Maize Quality, Dry-Milling And Wet-Milling Properties Of Selected Maize Hybrids, Kyung-Min Lee, Timothy J. Herrman, Lloyd Rooney, David S. Jackson, Jane Lingenfelser, Kent D. Rausch, John Mckinney, Chris Iiams, Linda Byrum, Charles R. Hurburgh Jr., Lawrence A. Johnson, Steven R. Fox

Department of Food Science and Technology: Faculty Publications

A corroborative study was conducted on the maize quality properties of test weight, pycnometer density, tangential abrasive dehulling device (TADD), time-to-grind on the Stenvert hardness tester (SHT), 100-kernel weight, kernel size distribution, and proximate composition as well as maize dry- and wet-millability by six participating laboratories. Suggested operating procedures were given to compare their measurements and provide the variance structure within and between laboratories and hybrids. Partial correlation coefficient among maize quality properties varied among laboratories. The repeatability and reproducibility precision values were acceptably low for the physical quality tests, except for TADD and SHT time-to-grind measurements. The yields of …

Identification Of Escherichia Coli O157:H7 Genomic Regions Conserved In Strains With A Genotype Associated With Human Infection, Marina Steele, Kim Ziebell, Yongxiang Zhang, Andrew K. Benson, Paulina Konczy, Roger Johnson, Victor Gannon

Department of Food Science and Technology: Faculty Publications

Beta-glucuronidase-negative, sorbitol-nonfermenting isolates of Shiga toxin-producing Escherichia coli O157 comprise part of a clone complex of related enterohemorrhagic E. coli isolates. High-resolution genotyping shows that the O157 populations have diverged into two different lineages that appear to have different ecologies. To identify genomic regions unique to the most common human-associated genotype, suppression subtractive hybridization was used to identify DNA sequences present in two clinical strains representing the human lineage I O157:H7 strains but absent from two bovine-derived lineage II strains. PCR assays were then used to test for the presence of these regions in 10 lineage I strains and 20 …

Lupine Allergy: Not Simply Cross-Reactivity With Peanut Or Soy, Kim A. B. M. Peeters, Julie A. Nordlee, André H. Penninks, Lingyun Chen, Richard E. Goodman, Carla A. F. M. Bruijnzeel-Koomen, Sue L. Hefle, Steve L. Taylor, André C. Knulst

Department of Food Science and Technology: Faculty Publications

Background: Reports of lupine allergy are increasing as its use in food products increases. Lupine allergy might be the consequence of cross-reactivity after sensitization to peanut or other legumes or de novo sensitization. Lupine allergens have not been completely characterized.

Objectives: We sought to identify allergens associated with lupine allergy, evaluate potential cross-reactivity with peanut, and determine eliciting doses (EDs) for lupine allergy by using double-blind, placebo-controlled food challenges.

Methods: Six patients with a history of allergic reactions to lupine flour were evaluated by using skin prick tests, CAP tests, and double-blind, placebo-controlled food challenges. Three of …

Genome Evolution In Major Escherichia Coli O157:H7 Lineages, Yongxiang Zhang, Chad Laing, Marina Steele, Kim Ziebell, Roger Johnson, Andrew K. Benson, Eduardo Taboada, Victor Gannon

Department of Food Science and Technology: Faculty Publications

Background: Genetic analysis of Escherichia coli O157:H7 strains has shown divergence into two distinct lineages, lineages I and II, that appear to have distinct ecological characteristics, with lineage I strains more commonly associated with human disease. In this study, microarray-based comparative genomic hybridization (CGH) was used to identify genomic differences among 31 E. coli O157:H7 strains that belong to various phage types (PTs) and different lineage-specific polymorphism assay (LSPA) types.
Results: A total of 4,084 out of 6,057 ORFs were detected in all E. coli O157:H7 strains and 1,751 were variably present or absent. Based on this data, E. coli …

Gene Family Encoding The Major Toxins Of Lethal Amanita Mushrooms, Heather E. Hallen-Adams, Hong Luo, John S. Scott-Craig, Jonathan D. Walton

Department of Food Science and Technology: Faculty Publications

Amatoxins, the lethal constituents of poisonous mushrooms in the genus Amanita, are bicyclic octapeptides. Two genes in A. bisporigera,AMA1 and PHA1, directly encode ∝-amanitin, an amatoxin, and the related bicyclic heptapeptide phallacidin, a phallotoxin, indicating that these compounds are synthesized on ribosomes and not by nonribosomal peptide synthetases. ∝-Amanitin and phallacidin are synthesized as proproteins of 35 and 34 amino acids, respectively, from which they are predicted to be cleaved by a prolyl oligopeptidase. AMA1 and PHA1 are present in other toxic species of Amanita section Phalloidae but are absent from nontoxic species in other sections. The …

Classification Of Dry-Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis And Decision Tree Algorithm, Kyung-Min Lee, Timothy J. Herrman, Scott R. Bean, David S. Jackson, Jane Lingenfelser

Department of Food Science and Technology: Faculty Publications

A genetically and environmentally diverse collection of maize (Zea maize L.) samples was evaluated for physical properties and grit yield to help develop a standard set of criteria to identify grain best suited for drymilling. Application of principal component analysis (PCA) reduced a set of approximately 500 samples collected from six states to 154 maize hybrids. Selected maize hybrids were placed into seven groups according to their dry-milled grit yields. Regression analysis explained only 50% of the variability in dry-milling grit yield. Patterns of differences in the physical properties for the seven grit yield groups implied that the seven …

Serum Testing Of Genetically Modified Soybeans With Special Emphasis On Potential Allergenicity Of The Heterologous Protein Cp4 Epsps, Michael Hoff, Dae-Yeul Son, Michaela Gubesch, Kangmo Ahn, Sang-Il Lee, Stefan Vieths, Richard E. Goodman, Barbara K. Ballmer-Weber, Gary A. Bannon

Department of Food Science and Technology: Faculty Publications

Roundup Ready soy contains the CP4-enolpyruvylshikimate-3-phosphate synthase (CP4 EPSPS) protein. Serum IgE from two distinct populations of soy-allergic patients were recruited to determine their IgE-binding specificity. One population consisted of 10 adult patients from Europe, whose primary diagnosis was soy food allergy with some also having mite allergy. In addition, 6 primarily mite-allergic, 6 food-allergic (celery, carrot, milk, shrimp, walnut, and apple), and 5 non-allergic patients were tested. Another population consisted of 13 children from Korea, whose primary diagnosis was atopic dermatitis and secondarily soy and egg sensitization. In addition, 11 non-allergic patients were tested. Each patient population was extensively …

Genomic Deletion Marking An Emerging Subclone Of Francisella Tularensis Subsp. Holarctica In France And The Iberian Peninsula, M. P. Dempsey, M. Dobson, C. Zhang, M. Zhang, C. Lion, C. B. Gutiérrez-Martín, P. C. Iwen, P. D. Fey, M. E. Olson, D. Niemeyer, S. Francesconi, R. Crawford, M. Stanley, J. Rhodes, D. M. Wagner, A. J. Vogler, D. Birdsell, P. Keim, A. Johansson, S. H. Hinrichs, A. K. Benson

Department of Food Science and Technology: Faculty Publications

Francisella tularensis subsp. holarctica is widely disseminated in North America and the boreal and temperate regions of the Eurasian continent. Comparative genomic analyses identified a 1.59-kb genomic deletion specific to F. tularensis subsp. holarctica isolates from Spain and France. Phylogenetic analysis of strains carrying this deletion by multiple-locus variable-number tandem repeat analysis showed that the strains comprise a highly related set of genotypes, implying that these strains were recently introduced or recently emerged by clonal expansion in France and the Iberian Peninsula.

Food As Media In Contemporary Art And The Role Of The Conservator, Erica Boyd

Seton Hall University Dissertations and Theses (ETDs)

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Calcium For Extending The Shelf Life Of Fresh Whole And Minimally Processed Fruits And Vegetables, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, J. Barat, Gary Henehan

Articles

The preservation of quality of fresh products is relevant for the industry due to its economic impact. This paper presents a comprehensive review of the use of different sources of calcium to preserve fresh fruits and vegetables in order to extend the shelf life and enhance the nutritional value. Emphasis is on discussing about the best sources of calcium, concentration, temperature and method of application, suitability of the commodities; and some hints for the cost/benefit analysis are presented.

Characteristics Of Cooked Chickpeas And Soybeans During Combined Microwave–Convective Hot Air Drying, Aoife Gowen, Nissreen Abu-Ghannam, Jesus Maria Frias, Jorge Oliveira

Articles

Moisture content, shrinkage, water activity (Aw), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly (P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a Aw of 0.27 ± 0.07 for chickpeas (P < 0.05), and 0.13 ± 0.04 for soybeans (P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a Aw below 0.40 ± 0.10 (P < 0.05) for chickpeas, and below 0.63 ± 0.15 (P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity (Aw = 0.35) and good visual quality could be obtained within 14 min of combination drying.

Simultaneous Modelling Of The Thermal Degradationa Kinetics Of Pectin, Daniel Rico, Ana Belen Martin-Diana, Catherine Barry-Ryan, Gary Henehan, Jesus Maria Frias

Articles

The thermal degradation kinetics of pectin methylesterase (PME) from carrot and lettuce were studied. Fresh extracts were exposed to temperatures from 55 to 70 °C until the enzyme was inactivated. A model based on the presence of two forms of the enzyme, one active and one non-active, is proposed. The natural variability of the PME activity was taken into the model in the form of normally distributed random effects. The common model parameters obtained (cleavage constant (0.0395±0.0062 s⁻¹), degradation constant (0.556±0.112 s⁻¹), cleavage energy of activation (469±23 kJ mol⁻¹) and degradation energy of activation …

Enterobacter Sakazakii: An Emerging Microbe With Implications For Infant Health, N. R. Mullane, B. Healy, Ciara Walsh, C. Iversen, P. Whyte, P. G. Wall, T. Quinn, Seamus Fanning

Articles

Enterobacter sakazakii (E. sakazakii) is an opportunistic pathogen and the aetiological agent in rare but life-threatening cases of meningitis, necrotizing enterocolitis, and sepsis in infants. Among infants, those at greatest risk are neonates (<28 >days), particularly those born prematurely or of low birth weight (g). Consumption of contaminated powdered infant formula (PIF) has been epidemiologically linked with cases of infection. Contamination can occur during the manufacturing process or during postmanufacture reconstitution of formula. Development of rapid, sensitive and specific detection methods will facilitate manufacturers efforts to reduce the occurrence of E. sakazakii in the final powdered product. Furthermore, since PIF …

Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat

Articles

Short-time steam processing was used as an alternative to chlorine (100 mg L⁻¹) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.

Ef Fi Cacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Daniel Rico, Ana Belen Martin-Diana, Jesus Maria Frias, J. Barat, Gary Henehan, Catherine Barry-Ryan

Articles

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L⁻¹) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L⁻¹) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin …

Nutrient Contents Of Pride Of Barbados (Caesalpinia Pulcherrima Linn.) Seeds, A. A. Yusuf, B. M. Mofio, A. B. Ahmed

All Peer-Reviewed Publications

Physical parameters and nutrient contents of the whole seeds and seed nuts of Caesalpinia pulcherrima L. were determined using gravimetric, Spectrophotometric and titrimetric method of analyses. Organic matter was high in both whole seeds and seed nuts 93.78-95.50 %, followed by dry matter 90.95-92.70 %. Crude protein was between 42.97-48.08%, carbohydrate was found to be 18.30-39.10%, crude fibre was between 5.98-9.06 %, crude lipid 5.65-6.0 %, and moisture content was between 7.30-9.05 % in whole seeds and seed nuts respectively. Abundance of mineral elements in whole seeds and seed nuts of C. pulcherrima were found to be in the order: …