DOCSLIB.ORG

Synt-QUA-18-08-03-15 En.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Synt-QUA-18-08-03-15 En.Pdf (TESTING) ACCREDITATION N°1-0144 scope available on www.COFRAC.fr NF VALIDATION Validation of alternative analytical methods Application in food microbiology Summary report Validation study according to EN ISO 16140-2:2016 BAX System Real-Time PCR Assay for Salmonella detection (Certificate number: QUA 18/08 – 03/15) in a broad range of food (excluding milk powder), pet food and production environmental samples (excluding primary production samples) Qualitative method Expert Laboratory: ADRIA Développement ZA Creac’h Gwen 29196 Quimper Cedex (France) For: QUALICON DIAGNOSTICS LLC A HYGIENA COMPANY 200 Powder Mill Road Wilmington, DE 19803, USA This project consists of 126 pages, including 7 appendices. Only copies including the totality of this project are authorised. Competencies of the laboratory are certified by COFRAC accreditation for the analyses marked with the symbol . Version 0 18 March 2019 ADRIA DEVELOPPEMENT Creac’h Gwen - F. 29196 QUIMPER Cedex Tél. (33) 02.98.10.18.18 - Fax (33) 02.98.10.18.99 [email protected]. fr http://www.adria.tm.fr ASSOCIATION LOI DE 1901 - N° SIRET 306 964 271 00036 - N° EXISTENCE 53290006329 - N°TVA FR45306964271 QUALICON DIAGNOSTICS LLC 1 INTRODUCTION _________________________________________________________ 4 2 METHOD PROTOCOLS ____________________________________________________ 4 2.1 Alternative method _______________________________________________________ 4 2.1.1 Principle _______________________________________________________________________ 4 2.1.2 Protocol _______________________________________________________________________ 4 2.1.3 Restrictions ____________________________________________________________________ 6 2.2 Reference method ________________________________________________________ 6 2.3 Study design ____________________________________________________________ 6 3 INITIAL VALIDATION AND EXTENSION STUDIES: RESULTS _______________________ 7 3.1 Method comparison study _________________________________________________ 7 3.1.1 Sensitivity study_________________________________________________________________ 7 3.1.2 Relative level of detection _______________________________________________________ 26 3.1.3 Inclusivity / exclusivity __________________________________________________________ 28 3.1.4 Practicability __________________________________________________________________ 30 3.1.5 Method comparison study conclusion ______________________________________________ 30 3.2 Inter-laboratory study ____________________________________________________ 31 3.2.1 Study organization _____________________________________________________________ 31 3.2.2 Experimental parameters controls _________________________________________________ 32 3.2.3 Logistic conditions ______________________________________________________________ 33 3.2.4 Results analysis ________________________________________________________________ 34 3.2.5 Calculation and interpretation ____________________________________________________ 37 3.2.6 Inter-laboratory study conclusion _________________________________________________ 41 3.3 General conclusion ______________________________________________________ 42 Appendix 1 – Flow diagram of the alternative method: BAX System Real-Time PCR Assay for Salmonella ________________________________________________________________________ 44 Appendix 2 – Flow diagram of the reference method ISO 6579-1 (February 2017): Microbiology of food and animal feeding stuffs - Horizontal method for the detection, enumeration and serotyping of Salmonella spp. - Part 1: detection of Salmonella spp. ______________________________________ 50 Appendix 3 – Artificial contamination of samples ___________________________________________ 51 Appendix 4 – Sensitivity study: raw data _________________________________________________ 68 Appendix 5 – Relative level of detection study: raw data _____________________________________ 98 Appendix 6 – Inclusivity and exclusivity study: raw data ____________________________________ 108 Appendix 7 - Inter-laboratory study: results obtained by the collaborators and the expert laboratory __ 113 ADRIA Développement 2/126 18 March 2019 Summary report (Version 0) BAX Real-Time PCR Salmonella QUALICON DIAGNOSTICS LLC Quality Assurance documents related to this study can be consulted upon request from QUALICON DIAGNOSTICS LLC . The technical protocol and the result interpretation were carried out according to EN ISO 16140-2:2016 and AFNOR technical rules (Revision 6). Validation protocols EN ISO 16140-2 (June 2016) : Microbiology of the food chain - Method validation Part 1: Vocabulary Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method AFNOR Technical Rules (Revision n° 6) Reference method ISO 6579-1 (February 2017) - Microbiology of food and animal feeding stuffs - Horizontal method for the detection, enumeration and serotyping of Salmonella spp. - Part 1: detection of Salmonella spp. Alternative method BAX System Real-Time PCR Assay for Salmonella Scope Broad range of food (excluding milk powders) Pet food Production environmental samples (excluding primary production samples) Certification organism AFNOR Certification (http://nf-validation.afnor.org/ ) Analyses performed according to the COFRAC accreditation ADRIA Développement 3/126 18 March 2019 Summary report (Version 0) BAX Real-Time PCR Salmonella QUALICON DIAGNOSTICS LLC 1 INTRODUCTION The BAX® System Real-Time PCR Assay for Salmonella was validated in March 2015 according to EN ISO 16140 (2003) standard (certificate number QUA 18/08 – 03/15) for meat products, egg products, seafood and vegetables and pet food. An extension study was performed, in May 2018, for a modification of the BAX System software version (3.1 to 3.6) and for an extension of the scope to all human food (excluding milk powder) and production environmental samples (excluding primary production samples) as well as an update to be in agreement with ISO 16140-2:2016 and AFNOR technical rules. The BAX ® System Real-Time PCR Assay for Salmonella was renewed on the 31 of January 2019. 2 METHOD PROTOCOLS 2.1 Alternative method The flow diagram of the alternative method is provided in Appendix 1 . 2.1.1 Principle The BAX ® System uses real-time PCR technology using internal Scorpions TM probes. 2.1.2 Protocol - Enrichment: Six enrichment protocols are available depending on the categories; they are listed in Table 1. ADRIA Développement 4/126 18 March 2019 Summary report (Version 0) BAX Real-Time PCR Salmonella QUALICON DIAGNOSTICS LLC Table 1 - Enrichment protocols Study Tested products Protocol design 25 g of sample to 225 ml of pre-warmed General protocol BPW . Incubate at 37°C for 16-24 hours (Meat, Seafood, Vegetables, Protocol A with re-growth (add 10 µl of enrichment Unpaired Pet food, Production to 500 µl of pre-warmed BHI Broth and environmental samples) incubate 3-4 hours at 37°C). 25 g of sample to 225 ml of pre-warmed BPW . Incubate at 37°C for 18-24 hours Egg products Protocol B with re-growth (add 10 µl of enrichment Unpaired to 500 µl of pre-warmed BHI Broth and incubate 3-4 hours at 37°C) Initial validation study study Initial validation 25 g of sample to 225 ml of pre-warmed Raw beef (specific short Protocol C BPW . Incubate at 41.5°C for 10-24 Unpaired protocol) hours . Raw meats and 25 g of sample to 225 ml of pre-warmed Protocol D Unpaired raw seafood BPW . Incubate at 37C for 16-20 hours . 25 g of sample to 225 ml of pre-warmed Dairy products (except BPW + Novobiocin 20mg/L) . Incubate Protocol E Unpaired powdered Milk) at 41.5°C for 20-24 hours . 25 g + 225 ml of pre-warmed NFDM (reconstituted non fat dry milk) let stand 55 - 65 min Add 450 µl of 1 % Brilliant Green. Extension study study Extension Chocolates Protocol F Unpaired Incubate for 22 - 26 h at 37°C with re- growth (add 10 µl of enrichment to 500 µl of pre-warmed BHI and incubate for 3 - 4 h at 37°C) - DNA extraction: * Addition of 5 l enrichment broth to 200 l lysis reagent (150 µl protease + 12 ml lysis buffer) * 20 min at 37°C * 10 min at 95°C * Cool in a cooling block (2-8°C) for at least 5 min - Amplification: * Transfer 30 l of the lysate in a PCR tube in a cooling block (2 - 8 °C for 5 min) * Hold 10 to 30 min, after hydration of tablet and before loading on instrument * Run the PCR in the automate ADRIA Développement 5/126 18 March 2019 Summary report (Version 0) BAX Real-Time PCR Salmonella QUALICON DIAGNOSTICS LLC - Detection: The fluorescence is measured directly by the BAX ® Software system, which provides positive or negative results. - Confirmation of positive results: * Direct streaking of 10 µl of pre-enrichment onto Brilliance Salmonella Agar and XLD (24 H ± 2 H at 37°C ± 1°C). * If direct streaking does not allow to confirm the positive PCR results Subculture in RVS broth (0.1 ml + 10 ml) incubated for 24 h ± 3 h at 41.5°C ± 1°C before streaking onto XLD and Brilliance TM Salmonella (24 h ± 2 h at 37°C ± 1°C). * Typical colonies are confirmed by latex agglutination test (OXOID) It is possible to store the BPW and NFDM enrichment broths for 72 h at 5°C ± 3°C before applying the alternative method protocol. 2.1.3 Restrictions There is no restriction. 2.2 Reference method The initial and extension studies were run using the ISO 6579 (2002). The extension study (2018) was run using the ISO 6579-1 (February 2017) - Microbiology of food and animal feeding stuffs - Horizontal method for the detection, enumeration and serotyping of Salmonella spp. - Part 1: detection
Load more

Recommended publications
  • Fluid Fat: Considerations of Culture and Corporeality
    Fluid Fat: Considerations of Culture and Corporeality Karin Sellberg and Ann Sellberg 4:11 I can assure you is no time for indulgence, for silliness, to rethink life's bargain. It is the moment, instead, glasses askew, to lift each thigh from overnight caress of garlic, fresh bay leaf, home-harvested thyme, to massage flesh under cold water with priestly certainty, free all excess of salt, lay each upon its pallet of skin and fat. Gaylord Brewer, Duck Confit Duck confit is a traditional Gascogne dish of choice. It is a monument or celebration of the “peasant bird” (Schneider, p. 50); a method through which the delicate flesh is bathed, caressed and finally dissolved in its own juices – and primarily its own fat. The duck meat is meant to “melt on the tongue”; to disintegrate at our mere touch (dartagnan.com). Meat is separated from excess matter, and when this matter is reintroduced it proves simultaneously gentle, loving, disarming and destructive. The philosophy of the palate (or the plate) extends to the philosophy of embodiment – as this is indeed how fat tends to be thought of in contemporary culture in general. We separate fat and flesh conceptually, like we do on the cutting board (whether this be in our kitchens or our operating theatres). There’s no threat from fat. Yellow like butter, wobbly like a balloon. Shining, smooth. It cushions, it pads. It provides a shelter, a parachute, when at times the intestinal wall is breached. Such a friendly, unthreatening substance on the inside, and yet how we deplore it.
    [Show full text]
  • EURL-Salmonella Newsletter June
    NEWSLETTER European Union Reference Laboratory for Salmonella Vol. 23 No. 2 June 2017 ISSN 2211-6877 Continuation of Newsletter Community Reference Laboratory for Salmonella ISSN 1572-3836 Newsletter EURL-Salmonella, June 2017 Page 2 of 45 Produced by European Union Reference Laboratory for Salmonella National Institute of Public Health and the Environment P.O. Box 1, 3720 BA Bilthoven, The Netherlands phone: +31 30 274 3537 (Kirsten Mooijman) +31 30 274 4290 (Wilma Jacobs) e-mail: [email protected] [email protected] Newsletter EURL-Salmonella, June 2017 Page 3 of 45 Contents Editorial Note ............................................................ 4 Contribution of the EURL-Salmonella ............................ 7 For Information ......................................................... 9 From the Literature ................................................. 11 Newsletter EURL-Salmonella, June 2017 Page 4 of 45 Editorial Note Bilthoven, 3 July 2017 Dear colleague, By the end of May we organised our annual EUR-Salmonella workshop. This year it was organised in Zaandam, the Netherlands, which was easier to reach than the location last year (Saint Malo, France). A total of 45 participants were present at the workshop. I have had a quick look at the completed evaluation forms and I am happy to notice that in general the participants were satisfied. The presentations given at the workshop are available at our website since 2 June 2017, see: http://www.eurlsalmonella.eu/Workshops/Workshop_2017 During the workshop, the participants signed a card with greetings for Henny Maas who stopped working by the end of 2016 (see Newsletter 22-4). Henny was pleasantly surprised with this card and she would like to thank all NRLs for the many kind words and for the very nice cooperation for so many years.
    [Show full text]
  • Consumer Perception of the Quality of Lamb and Lamb Confit
    foods Article Consumer Perception of the Quality of Lamb and Lamb Confit Guillermo Ripoll * ID , Margalida Joy ID and Begoña Panea ID Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Instituto Agroalimentario de Aragón—IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain; [email protected] (M.J.); [email protected] (B.P.) * Correspondence: [email protected]; Tel.: +34-976-716-452 Received: 25 April 2018; Accepted: 21 May 2018; Published: 22 May 2018 Abstract: The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socioeconomic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups. Due to the importance of consumer lifestyle, the objectives of this study were (i) to identify the profiles of lamb meat consumers according to their orientation toward convenience, as defined by their eating and cooking habits; (ii) to characterize these profiles according to their socioeconomic characteristics and their preferences regarding the intrinsic and extrinsic quality signals of lamb meat; and (iii) to analyze the willingness to pay for lamb confit. In this study, four types of consumers have been differentiated according to their lifestyles related to lamb consumption. These groups, due to their characteristics, could be called “Gourmet”, “Disinterested”, “Conservative”, and “Basic”. The Gourmet group has characteristics that make it especially interesting to market a product such as lamb confit. However, this group is unaware of this product. Therefore, a possible strategy to expand the commercialization of light lamb and the confit product would be guided marketing to this niche market.
    [Show full text]
  • Pork: Perparing, Curing and Cooking All That Is Possible from a Pig Pdf, Epub, Ebook
    PORK: PERPARING, CURING AND COOKING ALL THAT IS POSSIBLE FROM A PIG PDF, EPUB, EBOOK Phil Vickery,Simon Boddy | 208 pages | 24 Oct 2013 | Kyle Books | 9780857831019 | English | London, United Kingdom Pork: Perparing, Curing and Cooking All That is Possible from a Pig PDF Book Use cure mixtures that contain nitrite e. Casing — A membrane used to encase ground meat for sausages before they are cooked or cured. It may not be an appetizing name, but it does make a tasty meal. Cook until opaque and flakes easily with a fork. Ham, Smithfield — A ham processed and cured in the area of Smithfield, Virginia. They vary in size, curing time, seasoning and most importantly, flavor. Our two pound pigs had a dressed weight of about pounds each. Everyone knows that pork belly is for making bacon. On many farms the butchering of a hog or two to furnish the home supply of meat would be more generally practiced during late fall and winter If methods of keeping the meat were more generally understood. Sweetbreads — The thymus gland or pancreas of calves or lambs, and sometimes young hogs. Grilling charbroiling Roasting traditional Rotisserie Toasting. You then pick through the bits for the goodies, strain and reduce the stock and rely on the gelatin in it to set the sausage. Learn how your comment data is processed. Archived from the original on 2 May Dehydration was the earliest form of food curing. In most cases, the slaughtered whole pig is picked up and taken home. Ham, Picnic — A cut of pork from the upper part of the foreleg and includes a portion of the shoulder.
    [Show full text]
  • An Assessment of the Microbiological Quality of Lightly Cooked Food (Including Sous-Vide) at the Point of Consumption in England
    Epidemiol. Infect. (2017), 145, 1500–1509. © Cambridge University Press 2017 doi:10.1017/S0950268817000048 An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England F. JØRGENSEN1*, L. SADLER-REEVES1,J.SHORE1,H.AIRD2,N.ELVISS3, 4 5 1 6 6 A. FOX ,M.KAYE†,C.WILLIS,C.AMAR,E.DEPINNA AND J. MCLAUCHLIN7,8 1 Public Health England Food Water and Environmental Microbiology Laboratory Porton, Porton Down, Salisbury SP4 0JG, UK 2 Public Health England Food Water and Environmental Microbiology Laboratory York, National Agri-Food Innovation Campus, York YO41 1LZ, UK 3 Public Health England Food Water and Environmental Microbiology Laboratory London, Colindale, London NW9 5EQ, UK 4 Public Health England Food Water and Environmental Microbiology Laboratory Preston, Royal Preston Hospital, Preston PR2 9HT, UK 5 Public Health England Food Water and Environmental Microbiology Laboratory Birmingham, Good Hope Hospital, Sutton Coldfield, West Midlands B75 7RR, UK 6 Gastrointestinal Bacteria Reference Unit, National Infection Service, Public Health England, 61 Colindale Avenue, London NW9 5EQ, UK 7 Public Health England Food Water and Environmental Microbiology Services, Colindale, London NW9 5EQ, UK 8 University of Liverpool, Institute of Infection and Global Health, Waterhouse Building, 1-5 Brownlow Street, Liverpool L69 3GL, UK Received 21 October 2016; Final revision 21 December 2016; Accepted 28 December 2016; first published online 27 February 2017 SUMMARY This observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer.
    [Show full text]
  • Cooking, Holding, Smoking Guidelines
    COOKING, HOLDING, SMOKING GUIDELINES Low-Temperature Cooking, Holding, Smoking Guidelines Contents Low-Temperature Cooking Welcome to Low-temperature Cooking ..... 1 Cooking Guidelines Meat and Nutrition .................... 2 Product Index ....................... 19 Shrinkage Control and Cooking Time....... 3 Beef .......................... 20-23 Labor and Equipment Cost Reduction ...... 4 Veal .............................. 23 Oven Characteristics................... 4 Lamb ............................. 24 Start-up ............................ 4 Pork ........................... 25-27 Cooking, Holding, Smoking Processed Meats .................... 27 Manual Control ..................... 5-6 Poultry .......................... 28-31 Deluxe Control .................... 7-10 Fish .............................. 32 Miscellaneous.................... 33-39 Operating Tips ........................ 11 Smoking Guidelines Food Safety Smoked Beef ....................... 40 Determine if a Product is Smoked Pork ..................... 41-42 Sufficiently Cooked.................. 12 Smoked Poultry ..................... 42 Reheating .......................... 12 Smoked Fish, Shrimp ................. 43 General Holding Guidelines ............. 13 Cold Smoked Canned Tomatoes ......... 44 Food Safety ...................... 14-15 Cold Smoked Salmon .............. 44-45 Cleaning and Preventative Maintenance Protect Stainless Steel Surfaces ......... 16 Cleaning Agents ..................... 16 Cleaning Materials ................... 16 Daily Probe/Prong Cleaning
    [Show full text]
  • Culinary-Curing-Nummer-2015.Pdf
    CULINARY CURING Under the US FDA model Food Code Dr. Brian A. Nummer, PhD. March 2015 Las Vegas http://food‐safety.guru CHARCUTERIE: MORE THAN JUST SAUSAGE © Nummer 2015 “CULINARY” curing “Culinary” curing is my definition of any meat (seafood) process that includes curing salts (nitrite) for the sole purpose of achieving a culinary goal and NOT a food safety goal Refrigerator bacon Sausage (fresh) Terrines Galantines (colors the forcemeat stuffing) Pâtés (develops pink duck pate, used for their antioxidant properties in pates as well) Confit (meats in fat with e.g. spices, curing salt, wine or cognac) Meat bloom Fish bloom (Tuna) Cured smoke cooked salmon (fish) © Nummer 2015 NITRITE IN MEATS Hydrogen ions and reductants for chemical reactions Meat pigments (red color) Salt effect Protein alterations / texture Antioxidant effect (limits lipolysis) Flavor precursors (enhances “cooked” meat flavors) ham flavor, umami flavor, © Nummer 2015 I NITRA TE SAFETY? >85 percent ADI (Ave. Daily Intake) nitrite comes from nitrate in green, leafy vegetables or root vegetables, such as lettuce, spinach and carrots, and some drinking water. ADI is 0.7 mg / kg body weight / day (160lb person = 50 mg) ADI recommendation for cured meats 3.6 –4.2 mg/ p / day (< 5% total expected) Nitrite is a prescription medicine for cardiovascular health © Nummer 2015 TUNA BLOOM © Nummer 2015 SODIUM NITRITE Cure mix is 6.25 g nitrite / 100 g LD50 = 33‐250 mg / kg salt standard adult at 150 lbs (68 Must consume ~ 33 g / cure salt to get 2.2 g nitrite kg) Cured meat portion ave. 226 g 33 mg x 68 = 2.2 g = LD50 (2.2 –170 g) 33 g salt in 226 g portion is 14.6% salt Person must consume 2.2 g Human salt preference is 1‐2%.
    [Show full text]
  • Variocookingcenter® Application Manual
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • Sous Vide”: the Other Cooking Method Presented To
    “Sous Vide”: The Other Cooking Method Presented to: By: Walter Zuromski, CCE, CEC Advantages z Preserves Foods integrity z Better Inventory Control z Complete Control over z Extends Shelf Life Product z Eliminates Over z Decreases Service Time Production z Allow Cooks to Focus z Reduces Aerobic Bacteria Growth Introduction/Outline z Why and What? z Brief History and Philosophy z Tools / Equipment Needed z Sous Vide Applications z Safety / Food Handling Protocols z Basic Preparation / Packaging Quote “In cooking success is not extemporized. It’s built on precision, the quest for truth, and the purity of flavors and textures.” -Bruno Goussalt Embrace change and technology with the power of precise cooking temperatures. Defined “Sous Vide” – Under Vacuum A method of cooking that is intended to deliver a consistent temperature and time outcome of thermal heat transfer to food items. Like: Roasting, Grilling, Broiling, Sautéing, Braising, Poaching, etc. History Developed in the mid 1970’s by George Pralus – specifically for the cooking of Foie Gras; RestaurantTrogros The Science of Sous Vide – Bruno Goussault Contemporary Practitioners: T Keller, P Bocuse, H Blumenthal, C Trotter, JG Vongerichten, C Young Modernist Cuisine others Equipment The Tools: z Chamber Vacuum Sealer or external type z Thermal circulator z Digital timer & thermometer Supplies: z Boilable Food Grade Vac-Pac Bags z Closed Cell Foam Tap z Gloves z Paper Towels Applications 1. Cook/Chill: cook food – rapid chill – freeze or refrigerate (hot fill Æ seal Æ chill) -Advantages/Usage 2. Partially Cook: chill – hold – freeze – water bath or thermal cook 3. Contemporary Methods: Season/marinate – bag/seal – chill/hold Cook precise time / temperature Achieve core temperature Æ Serve (Cool, Hold & Re-therm) Safety The Goal: Maximize flavor / taste while minimizing risk of food pathogens.
    [Show full text]
  • The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption
    sustainability Article The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption Artur Głuchowski 1 , Ewa Czarniecka-Skubina 1,* and Maria Buła 2 1 Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS); 02-787 Warsaw, Poland; [email protected] 2 Analytical Center, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; [email protected] * Correspondence: [email protected]; Tel.: +48-22-5937063 Received: 7 August 2020; Accepted: 14 September 2020; Published: 15 September 2020 Abstract: Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p 0.05) and water content than those prepared ≤ with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods.
    [Show full text]
  • Food Allergies Applicable To: Nurses, Physicians and Other Health Professionals
    Nutrition Guideline For Professional Reference Only Food Allergies Applicable to: Nurses, Physicians and Other Health Professionals Recommendations • A food allergy is an adverse immunological response to a food protein. • The most common food allergens are milk, egg, peanut, tree nut, shellfish (crustaceans, molluscs), fish, wheat, sesame seed, and soy. • The most common lifelong food allergies are peanut, tree nut, fish, and shellfish. • Some allergens, which are commonly outgrown in childhood or by teenage years, include: egg, milk, soy, and wheat. • Food allergies are managed by allergen avoidance. Oral immunotherapy has become more commonly used in select individuals especially for milk and peanut allergies with promising impact. It is not a yet a standard of care. • Referral to an allergist is important to confirm the diagnosis of a suspected food allergy. • Information required to support a diagnosis includes medical history, physical examination, and tests to confirm or refute suspected food allergies (oral food challenges to be performed by an allergist). The food elimination diet and food/symptom diary are used in cases that are unlikely to be food allergies. • Once an allergy has been diagnosed the following is recommended to avoid food allergens: o Always read food labels and ingredient lists on pre-packaged foods. o Modify the diet to ensure adequate nutrition is provided while avoiding potential allergens. o Ensure proper hygiene prior to eating and preparing all foods. o Ensure family members, school, and friends are aware of the allergy. o Inform restaurant staff of food allergies when eating out. o Consider wearing a medical identification bracelet that provides information about the food allergy.
    [Show full text]
  • Storing Locally Grown and Wild Food Syllabus
    Storing Locally Grown and Wild Food Syllabus I. Preserving food is one of the most important aspects of keeping a pantry filled with local food. A. Foods are seasonal 1. In order to enjoy local foods year round, we have to preserve foods. B. Different foods can be preserved in different ways 1. this can affect how you cook with them, how they taste, and their texture. C. Sometimes people preserve foods because they like the preserved form better than the fresh form. 1. Pickles 2. Ham 3. Jerky 4. Sauerkraut 5. Yogurt II. Main methods of preservation: A. Freezing B. Dehydrating C. Canning D. Fermenting III. Freezing A. Pros - keeps vegetables and fruits closest to their fresh taste and texture B. Cons - Storage uses electricity, freezer space is limited. C. Greens 1. blanching D. Berries - generally can be frozen as is. Sometimes raspberries and strawberries need to be frozen on a tray and then repackaged in bags or containers to keep them from becoming a solid lump. E. Meat 1. Avoid oxygen. F. Pre-prepped foods IV. Dehydrating A. Pros - lasts a long time, doesn’t take freezer space, dehydrated food also takes up less space in general. B. Cons - changes taste and texture (but sometimes this can be used to our advantage). Depending on the food, it may take time and technique to rehydrate. V. Canning A. Pros - preserve food without using freezer space - with meat, especially it’s tenderizing. With fish, bones dissolve, so you get more of those nutrients if you eat the juice too. B.
    [Show full text]