Displaying publications 1 - 20 of 214 in total

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  1. Volatile constituents of roasted tigernut oil (Cyperus esculentus L.)
    Lasekan O
    J Sci Food Agric, 2013 Mar 30;93(5):1055-61.
    PMID: 22936608 DOI: 10.1002/jsfa.5846
    Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out.
    Matched MeSH terms: Food Handling
  2. Varieties, production, composition and health benefits of vinegars: A review
    Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ
    Food Chem, 2017 Apr 15;221:1621-1630.
    PMID: 27979138 DOI: 10.1016/j.foodchem.2016.10.128
    Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
    Matched MeSH terms: Food Handling
  3. Umai Dish Preparation Practices and Food Safety Behaviors in Bintulu Locals on Borneo Island, Malaysia
    Sukirman AN, Khalex HB, Mustafa S, Sarbini SR, Hassan S, S-Hussain SS, et al.
    J Food Prot, 2020 Oct 01;83(10):1764-1774.
    PMID: 32463874 DOI: 10.4315/JFP-19-543
    ABSTRACT: Umai is a popular, traditional, native dish of the Melanau ethnic group in Sarawak. It is prepared using thin slices of raw marine fish marinated with calamansi juice and seasoned with other ingredients. The local people believe that the acidity of the citrus juice, along with the use of salt and spice, can slightly cook the fish and remove the fishy smell. The aim of this study was to investigate (i) the different umai handling and preparation practices and (ii) the personal experience of umai consumption among respondents. A purposive sample of 100 umai makers, divided into two equal groups, professionals and nonprofessionals, participated in the study. We found that Spanish mackerel and hairfin anchovy were ranked first and second in the list of species chosen for making umai, with the former mostly preferred by the professional group, as opposed to the latter, which was preferred by the nonprofessional group. Black pomfret was ranked third, where it is equally preferred by both groups. About 20% of respondents would freeze the raw fish chunks prior to preparing umai, as opposed to 26% who would sun dry their fish. Other techniques, such as salting and marinating (using calamansi juice), were also used during the preparation of umai. Most of the respondents indicated that they would consider the umai ready to eat soon after marinating (with all ingredients) the raw fish. One-third of both respondent groups indicated that they would chill the umai dish at 4°C for 30 min before serving. The respondents could not provide any rationale behind these food preparation practices. Overall, this study provides evidence of the different preparation methods for umai. These practices can thus be considered important targets for public health education campaigns seeking to improve food safety surrounding this food group.
    Matched MeSH terms: Food Handling*
  4. Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study
    Dehghan M, Mente A, Rangarajan S, Mohan V, Swaminathan S, Avezum A, et al.
    Am J Clin Nutr, 2023 Jan;117(1):55-63.
    PMID: 36789944 DOI: 10.1016/j.ajcnut.2022.10.014
    BACKGROUND: Higher intake of ultra-processed foods (UPFs) has been associated with increased risk of CVD and mortality in observational studies from Western countries but data from non-Western countries are limited.

    OBJECTIVES: We aimed to assess the association between consumption of UPFs and risk of mortality and major CVD in a cohort from multiple world regions.

    DESIGN: This analysis includes 138,076 participants without a history of CVD between the ages of 35 and 70 y living on 5 continents, with a median follow-up of 10.2 y. We used country-specific validated food-frequency questionnaires to determine individuals' food intake. We classified foods and beverages based on the NOVA classification into UPFs. The primary outcome was total mortality (CV and non-CV mortality) and secondary outcomes were incident major cardiovascular events. We calculated hazard ratios using multivariable Cox frailty models and evaluated the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events.

    RESULTS: In this study, 9227 deaths and 7934 major cardiovascular events were recorded during the follow-up period. We found a diet high in UPFs (≥2 servings/d compared with 0 intake) was associated with higher risk of mortality (HR: 1.28; 95% CI: 1.15, 1.42; P-trend < 0.001), CV mortality (HR: 1.17; 95% CI: 0.98, 1.41; P-trend = 0.04), and non-CV mortality (HR: 1.32; 95% CI 1.17, 1.50; P-trend < 0.001). We did not find a significant association between UPF intake and risk of major CVD.

    CONCLUSIONS: A diet with a high intake of UPFs was associated with a higher risk of mortality in a diverse multinational study. Globally, limiting the consumption of UPFs should be encouraged.

    Matched MeSH terms: Food Handling
  5. Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat
    Sarjit A, Dykes GA
    Int J Food Microbiol, 2015 Jun 16;203:63-9.
    PMID: 25791251 DOI: 10.1016/j.ijfoodmicro.2015.02.026
    Little work has been reported on the use of commercial antimicrobials against foodborne pathogens on duck meat. We investigated the effectiveness of trisodium phosphate (TSP) and sodium hypochlorite (SH) as antimicrobial treatments against Campylobacter and Salmonella on duck meat under simulated commercial water chilling conditions. The results were compared to the same treatments on well-studied chicken meat. A six strain Campylobacter or Salmonella cocktail was inoculated (5 ml) at two dilution levels (10(4) and 10(8) cfu/ml) onto 25 g duck or chicken meat with skin and allowed to attach for 10 min. The meat was exposed to three concentrations of pH adjusted TSP (8, 10 and 12% (w/v), pH 11.5) or SH (40, 50 and 60 ppm, pH 5.5) in 30 ml water under simulated spin chiller conditions (4 °C, agitation) for 10 min. In a parallel experiment the meat was placed in the antimicrobial treatments before inoculation and bacterial cocktails were added to the meat after the antimicrobial solution was removed while all other parameters were maintained. Untreated controls and controls using water were included in all experiments. Bacterial numbers were determined on Campylobacter blood-free selective agar and Mueller Hinton agar or xylose deoxycholate agar and tryptone soya agar using the thin agar layer method for Campylobacter and Salmonella, respectively. All TSP concentrations significantly (p<0.05) reduced numbers of Campylobacter (~1.2-6.4 log cfu/cm(2)) and Salmonella (~0.4-6.6 log cfu/cm(2)) on both duck and chicken meat. On duck meat, numbers of Campylobacter were less than the limit of detection at higher concentrations of TSP and numbers of Salmonella were less than the limit of detection at all concentrations of TSP except one. On chicken meat, numbers of Campylobacter and Salmonella were less than the limit of detection only at the lower inoculum level and higher TSP concentrations. By contrast only some of the concentrations of SH significantly (p<0.05) reduced numbers of Campylobacter and Salmonella (~0.2-1.5 log cfu/cm(2)) on both duck and chicken meats. None of the SH treatments resulted in numbers of either pathogen being less than limit of detection. Results indicate that chicken meat has the ability to effectively protect Campylobacter and Salmonella against the impact of trisodium phosphate and sodium hypochlorite while duck meat does not. This study suggests that trisodium phosphate has a strong potential for application in a commercial poultry processing to reduce Campylobacter and Salmonella specifically on duck meat.
    Matched MeSH terms: Food Handling
  6. Fulltext Transfer of Campylobacter jejuni from raw to cooked chicken via wood and plastic cutting boards
    Tang JY, Nishibuchi M, Nakaguchi Y, Ghazali FM, Saleha AA, Son R
    Lett Appl Microbiol, 2011 Jun;52(6):581-8.
    PMID: 21375548 DOI: 10.1111/j.1472-765X.2011.03039.x
    We quantified Campylobacter jejuni transferred from naturally contaminated raw chicken fillets and skins to similar cooked chicken parts via standard rubberwood (RW) and polyethylene cutting boards (PE).
    Matched MeSH terms: Food Handling*
  7. Toxic Elements in Food: Occurrence, Binding, and Reduction Approaches
    Hajeb P, Sloth JJ, Shakibazadeh S, Mahyudin NA, Afsah-Hejri L
    Compr Rev Food Sci Food Saf, 2014 Jul;13(4):457-472.
    PMID: 33412705 DOI: 10.1111/1541-4337.12068
    Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented.
    Matched MeSH terms: Food Handling
  8. Tocopherol and tocotrienol contents of different varieties of rice in Malaysia
    Shammugasamy B, Ramakrishnan Y, Ghazali HM, Muhammad K
    J Sci Food Agric, 2015 Mar 15;95(4):672-8.
    PMID: 24841131 DOI: 10.1002/jsfa.6742
    The present study examined the contents of tocopherols and tocotrienols and their distribution in 58 different varieties of whole rice cultivated in Malaysia. The analytical method used was saponification of samples followed by dispersive liquid-liquid microextraction and reverse phase high-performance liquid chromatography.
    Matched MeSH terms: Food Handling
  9. Thermosonication and optimization of stingless bee honey processing
    Chong KY, Chin NL, Yusof YA
    Food Sci Technol Int, 2017 Oct;23(7):608-622.
    PMID: 28614964 DOI: 10.1177/1082013217713331
    The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethylfurfural content, total phenolic content, and radical scavenging activity were determined. Thermosonication reduced the water activity and moisture content by 7.9% and 16.6%, respectively, compared to 3.5% and 6.9% for conventional heating. For thermosonicated honey, color intensity increased by 68.2%, viscosity increased by 275.0%, total phenolic content increased by 58.1%, and radical scavenging activity increased by 63.0% when compared to its raw form. The increase of hydroxymethylfurfural to 62.46 mg/kg was still within the limits of international standards. Optimized thermosonication conditions using response surface methodology were predicted at 90 ℃ for 111 minutes. Thermosonication was revealed as an effective alternative technique for honey processing.
    Matched MeSH terms: Food Handling/instrumentation*; Food Handling/methods*
  10. The use of a molecular technique for the detection of porcine ingredients in the Malaysian food market
    Farouk AE, Batcha MF, Greiner R, Salleh HM, Salleh MR, Sirajudin AR
    Saudi Med J, 2006 Sep;27(9):1397-400.
    PMID: 16951781
    To develop a molecular technique that is fast and reliable in detecting porcine contamination or ingredients in foods.
    Matched MeSH terms: Food Handling*
  11. The scenario of norovirus contamination in food and food handlers
    Tuan Zainazor C, Hidayah MS, Chai LC, Tunung R, Ghazali FM, Son R
    J Microbiol Biotechnol, 2010 Feb;20(2):229-37.
    PMID: 20208424
    Recently, many cases related to viral gastroenteritis outbreaks have been reported all over the world. Noroviruses are found to be leading as the major cause of outbreaks of acute gastroenteritis. Patients with the acute gastroenteritis normally found to be positive with norovirus when stools and vomit were analyzed. This paper reviews various activities and previous reports that describe norovirus contaminated in various food matrixes and relationship between food handlers. Lately, a numbers of norovirus outbreaks have been reported which are involved fresh produce (such as vegetables, fruits), shellfish and prepared food. Food produces by infected food handlers may therefore easily contaminated. In addition, food that required much handling and have been eaten without heat treatment gave the high risk for getting foodborne illnesses. The standard method for detection of norovirus has already been available for stool samples. However, only few methods for detection of norovirus in food samples have been developed until now.
    Matched MeSH terms: Food Handling*
  12. Fulltext The prevalence of microbiological contamination in ready- to- eat food and factors affecting it in Melaka
    Zaid, K., Jamal, H.H.
    Malaysian Journal of Community Health, 2011;17(1):64-73.
    MyJurnal
    Background: A cross sectional study was carried out to determine the prevalence of microbiological contamination in ready- to-eat food and factors affecting it in Melaka from February 2008 till May 2008 in collaboration with the Food Safety and Quality Unit and District Health Offices in Melaka Tengah, Alor Gajah and Jasin.

    Methods: A purposive sampling of 101 food premises was carried out and 202 ready- to-eat food samples were collected and analysed microbiologically using standard methods. A total of 202 food handlers were randomly selected for questionnaire interview while rectal and nasal swabs were taken from them to determine their healthy carrier status of pathogenic food bacteria.

    Results: Results showed that the overall prevalence of microbiological contamination in ready- to-eat food was 35.1%, while prevalence by type of food was 42.0% for main dishes and 9.8% for staple food. The majority of the contaminations were due to coliforms (14.9%), total plate counts (12.4%) and Staphylococcus aureus (3.5%). The mean score for food premise inspection was 77.21 ± 10.32 and the prevalence of healthy carrier status of pathogenic food bacteria among the food handlers was 15.8%. The level of food handling practices among food handlers was influenced by sex (p=0.012) and formal training on food handling courses (p=0.009). There was a significant negative correlation between age and level of food handling practices among the food handlers (r = -0.163; p = 0.02). Poor food handling practices (p=0.02) and poor hygiene status among the food handlers (p
    Matched MeSH terms: Food Handling
  13. The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates
    Wong FC, Chai TT, Xiao J
    Crit Rev Food Sci Nutr, 2019;59(6):947-952.
    PMID: 29787299 DOI: 10.1080/10408398.2018.1479681
    In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.
    Matched MeSH terms: Food Handling*
  14. Fulltext The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes
    Choi WC, Parr T, Lim YS
    J Food Sci Technol, 2019 Jan;56(1):281-289.
    PMID: 30728570 DOI: 10.1007/s13197-018-3488-0
    The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.
    Matched MeSH terms: Food Handling
  15. Fulltext The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease
    Tirmizi, L.I.T., Brand, H., Son, R., New, C.Y.
    Food Research, 2018;2(3):247-257.
    MyJurnal
    According to the World Health Organisation (WHO), globally 600 million people suffer
    from food-borne diseases (FBD), and 420,000 people die as a result. The European Food
    Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the
    most common means of transmission being due to poor food handling and hygiene by
    food handlers working in the food industry. The aim of this research was to investigate the
    effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in
    Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were
    analysed, in addition to the legislation they fall under in each respective country.
    Effectiveness was determined by investigating the level of food safety knowledge (FSK)
    and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic
    literature review (SLR) and a narrative literature review (NLR) were conducted for this
    research. The SLR was based on the PRISMA diagram, using the Confidence in the
    Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the
    studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to
    determine the level of FSK and FSP of food handlers in each respective country, to
    examine the effectiveness of FHTP. The results of the studies used for this research have
    depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends
    continue to show that food handlers are one of the biggest contributors to FBD,
    demonstrating that FHTP are not effective in preventing FBD. The findings from this
    research highlights that although these trainings can be an effective tool to prevent FBD, if
    they are not executed correctly, food handlers will continue to contribute to FBD.
    Matched MeSH terms: Food Handling
  16. The effect of drying methods on the physicochemical and antioxidant properties of Bintangor orange (Citrus nobilis) powders
    Phing PL, Abdullah A, Sin CL, Foong SCY
    Acta Sci Pol Technol Aliment, 2022 2 18;21(1):111-122.
    PMID: 35174693 DOI: 10.17306/J.AFS.0901
    BACKGROUND: Bintangor oranges are a mandarin species that is abundant in vitamin C and beta-carotene. However, due to its short shelf life, the fresh fruit can be converted into powder form, which is comparatively more stable.

    METHODS: This study compares the effects of spray drying, freeze drying, drum drying, vacuum oven drying, and convection oven drying on the physicochemical properties of Bintangor orange powder, including vitamin C and total carotenoid content. The physicochemical properties analyzed for the powders were color analysis, moisture content, water activity, hygroscopicity, degree of caking, wettability, flowability, water solubility index, and bulk density.

    RESULTS: Our results showed that freeze dried and convection oven dried powders retained their color so that the powder was the same as the original puree. All powders used in this showed an acceptable moisture content level, with a range of 2.11–2.31%. Spray dried and drum dried powders had the lowest value of moisture content and water activity. Moreover, spray dried powders showed the lowest value in hygroscopicity and bulk density and took the shortest time to wet the powder. The highest solubility and flowability properties were 12.99%, 0.39 g/mL, 18.39 s, 96.08%, and 19.17°, respectively. However, the freeze drying method retained the highest value for both nutritional pigments of vitamin C and total carotenoid content, 18.31 mg/g and 91.32 μg/g, respectively.

    CONCLUSIONS: Freeze drying is the most suitable drying method with favorable powder properties compared to spray drying, drum drying, vacuum oven drying and convection oven drying.

    Matched MeSH terms: Food Handling/methods
  17. The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing
    Jalili M, Jinap S, Son R
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess, 2011 Apr;28(4):485-93.
    PMID: 21416415 DOI: 10.1080/19440049.2010.551300
    The effect of 18 different chemicals, which included acidic compounds (sulfuric acid, chloridric acid, phosphoric acid, benzoic acid, citric acid, acetic acid), alkaline compounds (ammonia, sodium bicarbonate, sodium hydroxide, potassium hydroxide, calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite, sodium chloride, sodium sulfate) and oxidising agents (hydrogen peroxide, sodium hypochlorite), on the reduction of aflatoxins B(1), B(2), G(1) and G(2) and ochratoxin A (OTA) was investigated in black and white pepper. OTA and aflatoxins were determined using HPLC after immunoaffinity column clean-up. Almost all of the applied chemicals showed a significant degree of reduction on mycotoxins (p < 0.05). The lowest and highest reduction of aflatoxin B(1), which is the most dangerous aflatoxin, was 20.5% ± 2.7% using benzoic acid and 54.5% ± 2.7% using sodium hydroxide. There was no significant difference between black and white peppers (p < 0.05).
    Matched MeSH terms: Food Handling/methods*
  18. The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach
    Ahmad MN, Shuhaimen MS, Normaya E, Omar MN, Iqbal A, Ku Bulat KH
    J Texture Stud, 2020 10;51(5):810-829.
    PMID: 32401337 DOI: 10.1111/jtxs.12529
    Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R2 = 0.9803) by varying pH, CaCl2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p 
    Matched MeSH terms: Food Handling
  19. The Potential Source of B. licheniformis Contamination During Whey Protein Concentrate 80 Manufacture
    Md Zain SN, Bennett R, Flint S
    J Food Sci, 2017 Mar;82(3):751-756.
    PMID: 28135405 DOI: 10.1111/1750-3841.13633
    The objective of this study was to determine the possible source of predominant Bacillus licheniformis contamination in a whey protein concentrate (WPC) 80 manufacturing plant. Traditionally, microbial contaminants of WPC were believed to grow on the membrane surfaces of the ultrafiltration plant as this represents the largest surface area in the plant. Changes from hot to cold ultrafiltration have reduced the growth potential for bacteria on the membrane surfaces. Our recent studies of WPCs have shown the predominant microflora B. licheniformis would not grow in the membrane plant because of the low temperature (10 °C) and must be growing elsewhere. Contamination of dairy products is mostly due to bacteria being released from biofilm in the processing plant rather from the farm itself. Three different reconstituted WPC media at 1%, 5%, and 20% were used for biofilm growth and our results showed that B. licheniformis formed the best biofilm at 1% (low solids). Further investigations were done using 3 different media; tryptic soy broth, 1% reconstituted WPC80, and 1% reconstituted WPC80 enriched with lactose and minerals to examine biofilm growth of B. licheniformis on stainless steel. Thirty-three B. licheniformis isolates varied in their ability to form biofilm on stainless steel with stronger biofilm in the presence of minerals. The source of biofilms of thermo-resistant bacteria such as B. licheniformis is believed to be before the ultrafiltration zone represented by the 1% WPC with lactose and minerals where the whey protein concentration is about 0.6%.
    Matched MeSH terms: Food Handling/methods*
  20. Fulltext The Increasing Use of Interesterified Lipids in the Food Supply and Their Effects on Health Parameters
    Mensink RP, Sanders TA, Baer DJ, Hayes KC, Howles PN, Marangoni A
    Adv Nutr, 2016 Jul;7(4):719-29.
    PMID: 27422506 DOI: 10.3945/an.115.009662
    A variety of modified fats that provide different functionalities are used in processed foods to optimize product characteristics and nutrient composition. Partial hydrogenation results in the formation of trans FAs (TFAs) and was one of the most widely used modification processes of fats and oils. However, the negative effects of commercially produced TFAs on serum lipoproteins and risk for cardiovascular disease resulted in the Institute of Medicine and the 2010 US Dietary Guidelines for Americans both recommending that TFA intake be as low as possible. After its tentative 2013 determination that use of partially hydrogenated oils is not generally regarded as safe, the FDA released its final determination of the same in 2015. Many food technologists have turned to interesterified fat as a replacement. Interesterification rearranges FAs within and between a triglyceride molecule by use of either a chemical catalyst or an enzyme. Although there is clear utility of interesterified fats for retaining functional properties of food, the nutrition and health implications of long-term interesterified fat consumption are less well understood. The Technical Committee on Dietary Lipids of the North American Branch of the International Life Sciences Institute sponsored a workshop to discuss the health effects of interesterified fats, identify research needs, and outline considerations for the design of future studies. The consensus was that although interesterified fat production is a feasible and economically viable solution for replacing dietary TFAs, outstanding questions must be answered regarding the effects of interesterification on modifying certain aspects of lipid and glucose metabolism, inflammatory responses, hemostatic parameters, and satiety.
    Matched MeSH terms: Food Handling*
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