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Fulltext A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice

Aslam R, Alam MS, Ali A, Tao Y, Manickam S

Ultrason Sonochem, 2023 Jan;92:106268.
PMID: 36543045 DOI: 10.1016/j.ultsonch.2022.106268

The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultrasound (US) on the inactivation of PPO and POD in fresh Indian Gooseberry juice. Ultrasonic waves, using a 6 mm titanium alloy probe were irradiated in the juice at a maximum power of 455 W and frequency of 20 kHz. The subsequent effects on biochemical attributes were studied using response surface methodology. Inactivation rates of 90.72 % and 73.18 %, respectively, for PPO and POD enzymes, were observed at the highest US intensity and exposure time. Numerical optimisation using the three-factor, three-level Box-Behnken design suggested that an optimum process at 70 % (energy density: 1610 Wcm-2) pulsed at 5 s on and 5 s off for 7 min 30 s resulted in PPO and POD inactivation of the order of 76.42 % and 64.57 % respectively. At these experimental conditions, the optimized levels of biochemical attributes i.e., ascorbic acid (738.50 mg/100 mL), total phenols (17.10 mg/mL), DPPH antioxidant activity (58.47 %), tannins (7.11 µg/mL), colour change (ΔE = 9.04) and flavonoids (6.14 mg/mL) were achieved. The overall statistical models were significant for all the responses except for reducing sugars. Furthermore, the approximation equations for individual responses indicated that the goodness of fit was adequate (R2 > 0.90). The results suggested that ultrasound is a suitable processing technique for amla juice stabilisation compared to thermal treatments that result in the loss of quality.

Matched MeSH terms: Food Handling/methods
Functionality enhancement of pea protein isolate through cold plasma modification for 3D printing application

Liu Y, Sun J, Wen Z, Wang J, Roopesh MS, Pan D, et al.

Food Res Int, 2024 Dec;197(Pt 1):115267.
PMID: 39593346 DOI: 10.1016/j.foodres.2024.115267

Pea protein isolate (PPI) is a valued sustainable protein source, but its relatively poor functional properties limit its applications. This study reports on the effects of cold argon plasma (CP) treatment of a 15 % (w/w) PPI solution on the functionality, structure, and oxidative characteristics of PPI, as well as its application in 3D-printed plant-based meat. Results indicate that hydroxyl radicals and high-energy excited-state argon atoms are the primary active substances. A decrease in free sulfhydryl content and an increase in carbonyl content were observed in treated PPI, indicating oxidative modification. Compared to the control group, the gel strength of PPI was increased by 62.5 % and the storage modulus was significantly improved after 6 min treatment, forming a more ordered and highly cross-linked 3D gel network. Additionally, CP significantly improved the water-holding capacity, oil-holding capacity, emulsifying activity, and emulsion stability of PPI. The α-helix and random coil content in PPI decreased, while the β-sheet content increased, resulting in a more ordered secondary structure after CP treatment. Compared to untreated PPI, the consistency coefficient (K) increased from 36.00 to 47.68 Pa·sn. The treated PPI exhibited higher apparent viscosity and storage modulus and demonstrated better 3D printing performance and self-supporting ability. This study demonstrates that CP can significantly enhance the functional properties of PPI, providing great potential and prospects for improving the printability of 3D printing materials and developing plant protein foods with low-allergenicity.

Matched MeSH terms: Food Handling/methods
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*
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profiling

Lou K, Zheng Y, Tan X, Wang L, Tong C, Huang S, et al.

Food Res Int, 2024 Dec;198:115333.
PMID: 39643368 DOI: 10.1016/j.foodres.2024.115333

This study investigated the effects of pineapple peel powder with varied chemical profiles and sonication-assisted polyphenol biotransformation during fermentation on the quality characteristics of yogurt products. It aimed at exploring the feasibility of sonication-assisted fermentation to enhance the physicochemical properties, control post-acidification, and improve antioxidant activities in yogurts fortified with polyphenol-rich pineapple peel powder. Targeted analysis showed that polyphenol-rich pineapple dietary fiber obtained by ultrasonication-assisted extraction (NPFU) exhibited the slowest rates of acidification, highest antioxidant capacity, and lowest degree of whey separation at 21.67 %. Sonication pretreatments significantly increased transformation of free phenolic acids derived from pineapple peel fiber during fermentation, particularly increasing the accumulation of ferulic acid, caffeic acid and 5-hydroxyflavone, revealing the positive effects of sonication-mediated fermentation in promoting the hydrolysis of conjugated phenolics into free fractions. Yogurts fortified with pineapple peel fiber displayed significantly higher antioxidant activities (p

Matched MeSH terms: Food Handling/methods
Fulltext Evaluation of the safety of domestic food preparation in Malaysia

Desmarchelier PM, Apiwathnasorn C, Vilainerun D, Watson C, Johari MR, Ahmad Z, et al.

Bull World Health Organ, 1994;72(6):877-84.
PMID: 7867133

Food-handling practices were studied in 119 and 158 households, respectively, in an urban and a rural community in Peninsular Malaysia. Hazard analyses, including microbiological analysis of foods, were carried out in two households in each community and in a house that prepared food for distribution in the urban area. Kitchen hygiene was generally acceptable, although rated "poor" in some instances in the rural area. Food prepared for lunch was usually sufficient for dinner also, the leftover items being stored at ambient temperature until required. In the house that prepared food for distribution, breakfast was prepared during the evening, stored at ambient temperature overnight, and reheated before sale the next morning. There was a local preference for cooking food at temperatures close to boiling point; this reduced the numbers of vegetative cells but not those of spores. In some stored foods the populations of Staphylococcus aureus, Bacillus cereus and mesophilic aerobic bacteria increased, the last-mentioned reaching spoilage levels. Reheating reduced the populations of proliferating bacteria in most foods to acceptable levels but would not have destroyed heat-resistant enterotoxins. Because of their importance in combating acute bacterial foodborne disease, the control of the temperature and time factors during the cooking and storage of food should receive special attention in education on health and food safety.

Matched MeSH terms: Food Handling/standards*
Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi

Lu J, Tong J, Xu D, Wei H, Huang T, Yang W, et al.

Food Res Int, 2025 Feb;202:115813.
PMID: 39967123 DOI: 10.1016/j.foodres.2025.115813

This study explored how setting conditions affect the gel properties of shrimp surimi from Solenocera crassicornis using a two-step heating process with varying temperatures (30, 40, 50 °C) and durations (0-120 min). At 30 °C, increased hydrogen bonds and cross-linking promoted macromolecular polymer formation, with optimal elasticity achieved at 15-30 min, but longer times led to gel aggregation and uneven structure. At 40 °C, macromolecular polymer decreased, while sulfhydryl groups increased, leading to disulfide bond formation, which disrupted hydrogen bonds and increased hydrophobic groups. Gel strength decreased over setting time, with a soft and smooth texture observed after 15-30 min. Setting at 50 °C disrupted chemical bonds, exposed hydrophobic groups, and resulted in less significant changes in storage modulus and loss modulus. After high-temperature gelation at 90 °C, disulfide bonds were further disrupted, reducing the stability of gel properties. Moreover, an increase in the setting temperature affected the internal water distribution within the shrimp surimi gel. A shorter setting time promoted the absorption of water molecules by starch in the gel, thereby reducing the free water content. However, when the setting time exceeded 60 min, the proportions of bound water and immobile water decreased, gradually transforming into free water. This transformation increased the drip loss and softened the texture of gel. In summary, setting conditions significantly influenced moisture distribution, viscoelasticity, and chemical forces in shrimp surimi gels.

Matched MeSH terms: Food Handling/methods
Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review

Yang R, Juma NS, Zhao Y, Zheng B, Xu Y, Gao Y, et al.

Compr Rev Food Sci Food Saf, 2025 Jan;24(1):e70067.
PMID: 39776157 DOI: 10.1111/1541-4337.70067

Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.

Matched MeSH terms: Food Handling/methods
Fulltext Understanding the synergistic effect of pea protein and rice bran protein interaction in stabilizing palm kernel oil-in-water emulsion assisted by high-pressure homogenization

Tong SC, Siow LF, Tang TK, Lee YY

J Sci Food Agric, 2025 Jan 30;105(2):913-925.
PMID: 39264093 DOI: 10.1002/jsfa.13883

BACKGROUND: Plant-based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant-based beverages.
RESULT: Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high-pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions.
CONCLUSION: The synergistic combination of plant proteins and the effective utilization of co-processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant-based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Matched MeSH terms: Food Handling/methods
Mechanism of enhanced quality of Acetes chinensis powder-Alaska Pollock surimi: Gel properties, rheological properties, micro-structure

Li Q, Feng J, Jia R, Wei H, Huang T, Zhang J, et al.

Food Res Int, 2025 Mar;205:116009.
PMID: 40032485 DOI: 10.1016/j.foodres.2025.116009

To enhance the gel properties of Alaskan pollock surimi, the Acetes chinensis powder (ACP) with different contents (0.5-3 % w/w) was added to the surimi and its mechanisms were investigated. Results showed that adding 1.5 % ACP increased gel strength to 4198.47 g·cm, improved textural properties and storage modulus (G'), as well as reduced free water and drip loss by 49.7 % and 36.7 %, respectively. Moreover, secondary structure analysis showed a 33.5 % increase in β-sheet and a 34.7 % decrease in random coil, reflecting a more organized protein structure. This is associated with a 195.6 % increase in endogenous glutaminase activity and a 14.7 % increase in facilitated cross-linking of MHC heavy chains. ACP also promoted the unfolding of protein and the exposing of more sulfhydryl groups that converted into disulfide bonds (increased by 4.8 %). These resulted in a more compact protein structure, denser microstructure, and homogeneous gel network. In conclusion, 1.5 % ACP effectively improves surimi gel properties, offering valuable insights for optimizing thermal gelation.

Matched MeSH terms: Food Handling/methods
Fulltext Complete Genome Sequence of Salmonella enterica subsp. enterica Serovar Typhi Isolate B/SF/13/03/195 Associated with a Typhoid Carrier in Pasir Mas, Kelantan, Malaysia

Muhamad Harish S, Sim KS, Mohd Nor F, Mat Hussin H, Hamzah WM, Najimudin N, et al.

Genome Announc, 2015;3(6).
PMID: 26564035 DOI: 10.1128/genomeA.01285-15

We report here the complete genome sequence of Salmonella enterica subsp. enterica serovar Typhi B/SF/13/03/195 obtained from a typhoid carrier, who is a food handler in Pasir Mas, Kelantan.

Matched MeSH terms: Food Handling
Prevalence of Intestinal Parasites among Food-handlers in Shiraz, Iran

Motazedian MH, Najjari M, Ebrahimipour M, Asgari Q, Mojtabavi S, Mansouri M

Iran J Parasitol, 2015 Oct-Dec;10(4):652-7.
PMID: 26811734

Parasitic intestinal infections are still among socioeconomic problems in the world, especially in developing countries like Iran. Food-handlers that directly deal with production and distribution of foods between societies are one of the most important sources to transmit parasitic infections to humans. The aim of this study was to determine the prevalence of intestinal parasitic infections among food-handlers in Shiraz, Iran.

Matched MeSH terms: Food Handling
Fulltext STABILITY OF LACTIC ACID BACTERIA IN PASTEURIZED COW’S AND GOAT’S MILK

Nurfarhana Syed Malik, Mohd. Nizam Lani, Fauziah Tufail Ahmad

UMT Journal of Undergraduate Research, 2019;1(4):0-0.
MyJurnal

This study was done to determine the effect of pasteurization on the stability of lactic acid bacteria (LAB) and its enzyme in raw and pasteurized cow’s and goat’s milk. The total viable count for plate count of the bacterial growth concentration was higher in both pasteurized cow’s and goat’s milk at 2.48 log CFU/ml. This is followed by raw cow’s milk (1.59 log CFU/ml) and raw goat’s milk (0.65 log CFU/ml). Lactic acid bacteria (LAB) was found to be similar in both raw cow’s and goat’s milk (p>0.05), and pasteurized milk of both animals also contained the same amount of LAB (p>0.05). LAB was still detected in pasteurized milk (p

Matched MeSH terms: Food Handling
Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products

Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O

Food Res Int, 2020 11;137:109675.
PMID: 33233252 DOI: 10.1016/j.foodres.2020.109675

Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures. Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits. Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market. The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide. This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples. Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients. In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement. The potential of food products and waste processing of pineapples are also highlighted. The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed. From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries.

Matched MeSH terms: Food Handling
Fulltext A qualitative study on personal hygiene knowledge and practices among food handlers at selected primary schools in Klang valley area, Selangor, Malaysia

Tan, S.L., Cheng, P.L., Soon, H.K., Ghazali, H., Mahyudin, N.A.

International Food Research Journal, 2013;20(1):71-76.
MyJurnal

A study was conducted to determine personal hygiene knowledge among 25 food handlers at 12 selected primary schools in Klang Valley area, Selangor, Malaysia. A qualitative approach using in-depth interviews was employed and respondents were selected by a convenience sampling. The results showed that the respondents had basic knowledge on personal hygiene practices, mainly on hand washing (30.7%) and glove use (18.7%). The food handlers (90%) practiced various good hand washing practices, with only 36% did not practice washing hands after eating or drinking. Most respondents (>70%) practiced glove use, however more than 50% did not wash hands with every glove change, change gloves when change type of products and after preparing raw material. The study showed that the food handlers have basic knowledge one good personal hygiene practices. However, some discrepancies were revealed in the proper hand washing procedure. This study recommended good hand washing procedure to be reiterated among the food handlers. There is also an immediate need for continuous training among food handlers regarding good personal hygiene practices.

Matched MeSH terms: Food Handling
A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening

Cai ZZ, Xu CX, Song ZL, Li JL, Zhang N, Zhao JH, et al.

Food Chem, 2024 Aug 15;449:139243.
PMID: 38608605 DOI: 10.1016/j.foodchem.2024.139243

Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage.

Matched MeSH terms: Food Handling
A fully coupled multiphase model for infrared-convective drying of sweet potato

Onwude DI, Hashim N, Chen G, Putranto A, Udoenoh NR

J Sci Food Agric, 2021 Jan 30;101(2):398-413.
PMID: 32627847 DOI: 10.1002/jsfa.10649

BACKGROUND: Combined infrared (CIR) and convective drying is a promising technology in dehydrating heat-sensitive foods, such as fruits and vegetables. This novel thermal drying method, which involves the application of infrared energy and hot air during a drying process, can drastically enhance energy efficiency and improve overall product quality at the end of the process. Understanding the dynamics of what goes on inside the product during drying is important for further development, optimization, and upscaling of the drying method. In this study, a multiphase porous media model considering liquid water, gases, and solid matrix was developed for the CIR and hot-air drying (HAD) of sweet potato slices in order to capture the relevant physics and obtain an in-depth insight on the drying process. The model was simulated using Matlab with user-friendly graphical user interface for easy coupling and faster computational time.
RESULTS: The gas pressure for CIR-HAD was higher centrally and decreased gradually towards the surface of the product. This implies that drying force is stronger at the product core than at the product surface. A phase change from liquid water to vapour occurs almost immediately after the start of the drying process for CIR-HAD. The evaporation rate, as expected, was observed to increase with increased drying time. Evaporation during CIR-HAD increased with increasing distance from the centreline of the sample surface. The simulation results of water and vapour flux revealed that moisture transport around the surfaces and sides of the sample is as a result of capillary diffusion, binary diffusion, and gas pressure in both the vertical and horizontal directions. The nonuniform dominant infrared heating caused the heterogeneous distribution of product temperature. These results suggest that CIR-HAD of food occurs in a non-uniform manner with high vapour and water concentration gradient between the product core and the surface.
CONCLUSIONS: This study provides in-depth insight into the physics and phase changes of food during CIR-HAD. The multiphase model has the advantage that phase change and impact of CIR-HAD operating parameters can be swiftly quantified. Such a modelling approach is thereby significant for further development and process optimization of CIR-HAD towards industrial upscaling. © 2020 Society of Chemical Industry.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
Fabrication of oil-in-water emulsions as shelf-stable liquid non-dairy creamers: effects of homogenization pressure, oil type, and emulsifier concentration

Soo YN, Tan CP, Tan PY, Khalid N, Tan TB

J Sci Food Agric, 2021 Apr;101(6):2455-2462.
PMID: 33034060 DOI: 10.1002/jsfa.10871

BACKGROUND: The popularity of coffee, the second most consumed beverage in the world, contributes to the high demand for liquid non-dairy creamer (LNDC). In this study, palm olein emulsions (as LNDCs) were investigated as alternatives to the more common soybean oil-based LNDCs. LNDCs were prepared via different homogenization pressures (100-300 bar) using different types of oil (palm olein and soybean oil) and concentrations of DATEM emulsifier (5-20 g kg-1 ).
RESULTS: Increases in homogenization pressure and emulsifier concentration were observed to have significant (P 0.05) differences between the prepared and commercial LNDCs in terms of their color, appearance, and overall acceptability.
CONCLUSION: Shelf-stable LNDCs with qualities comparable to commercial LNDC were successfully fabricated. Valuable insights into the effects of homogenization pressure, oil type, and emulsifier concentration, as well as functionality and consumer acceptance of the LNDCs when added into black coffee, were obtained. © 2020 Society of Chemical Industry.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
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*
Fulltext Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation

Tao Y, Li D, Siong Chai W, Show PL, Yang X, Manickam S, et al.

Ultrason Sonochem, 2021 Apr;72:105410.
PMID: 33341708 DOI: 10.1016/j.ultsonch.2020.105410

This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.

Matched MeSH terms: Food Handling/instrumentation; Food Handling/methods*
Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report

Zain MM, Naing NN

Southeast Asian J Trop Med Public Health, 2002 Jun;33(2):410-7.
PMID: 12236444

Diseases spread through food still remain a common and persistent problems resulting in appreciable morbidity and occasional mortality. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. This study is to explore the pattern of sociodemographic distribution and to determine knowledge, attitude and practice of food handlers towards food-borne diseases and food safety. A total of 430 food handlers were randomly selected from Kota Bharu district and interviewed by using structured questionnaire. Distribution of food handlers was Malays (98.8%), females (69.5%), married (81.4%), working in food stalls (64.2%), involved in operational areas (49.3%), having no license (54.2%) and immunized with Ty2 (60.7%). The mean age was 41 +/- 12 years and the mean income was RM 465 +/- 243/month. The educational level was found as no formal education (10.5%), primary school (31.9%), secondary school (57.0%) and diploma/degree holders (0.7%). A significant number of food handlers (57.2%) had no certificate in food handlers training program and 61.9% had undergone routine medical examinations (RME). Almost half (48.4%) had poor knowledge. Multiple logistic regression showed type of premise [Odd ratio (OR) = 4.0, 95% Confidence interval (CI) =1.8-7.5, p = 0.0004], educational level (OR = 4.0, 95% CI = 1.8-7.4, p = 0.0003) and job status of food handlers (OR = 0.5, 95% CI = 0.3-0.8, p = 0.0031) significantly influenced the level score of knowledge. No significant difference of attitude and practice between trained and untrained food handlers. Findings of this preliminary study may help in planning health education intervention programs for food handlers in order to have improvement in knowledge, attitude and practice towards food-borne diseases and food safety. Furthermore, it will in turn reduce national morbidity and mortality of food-borne diseases.

Matched MeSH terms: Food Handling/manpower*; Food Handling/standards*

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