Shelf-Stable Food Safety
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The Safety Evaluation of Food Flavouring Substances
Toxicology Research View Article Online REVIEW View Journal The safety evaluation of food flavouring substances: the role of metabolic studies Cite this: DOI: 10.1039/c7tx00254h Robert L. Smith,a Samuel M. Cohen, b Shoji Fukushima,c Nigel J. Gooderham,d Stephen S. Hecht,e F. Peter Guengerich, f Ivonne M. C. M. Rietjens,g Maria Bastaki,h Christie L. Harman,h Margaret M. McGowenh and Sean V. Taylor *h The safety assessment of a flavour substance examines several factors, including metabolic and physio- logical disposition data. The present article provides an overview of the metabolism and disposition of flavour substances by identifying general applicable principles of metabolism to illustrate how information on metabolic fate is taken into account in their safety evaluation. The metabolism of the majority of flavour substances involves a series both of enzymatic and non-enzymatic biotransformation that often results in products that are more hydrophilic and more readily excretable than their precursors. Flavours can undergo metabolic reactions, such as oxidation, reduction, or hydrolysis that alter a functional group relative to the parent compound. The altered functional group may serve as a reaction site for a sub- sequent metabolic transformation. Metabolic intermediates undergo conjugation with an endogenous agent such as glucuronic acid, sulphate, glutathione, amino acids, or acetate. Such conjugates are typi- Received 25th September 2017, cally readily excreted through the kidneys and liver. This paper summarizes the types of metabolic reac- Accepted 21st March 2018 tions that have been documented for flavour substances that are added to the human food chain, the DOI: 10.1039/c7tx00254h methodologies available for metabolic studies, and the factors that affect the metabolic fate of a flavour rsc.li/toxicology-research substance. -
Effect of Different Methods of Preservation on the Quality of Cattle and Goat Meat
Bang. J. Anim. Sci. 2009, 38(1&2) : 86 – 91 ISSN 0003-3588 EFFECT OF DIFFERENT METHODS OF PRESERVATION ON THE QUALITY OF CATTLE AND GOAT MEAT S. Bin. Faisal, S. Akhter1 and M. M. Hossain Abstract The study was conducted to evaluate the effect of drying, curing and freezing on the quality of cattle and goat meat collected and designed as. Cattle and goat meat samples were: dried cattle meat with salt (M1), dried cattle meat without salt (M2), dried goat meat with salt (M3), dried goat meat without salt (M4), cured cattle meat with salt (M5), cured cattle meat with sugar (M6), cured goat meat with salt (M7), cured goat meat with sugar (M8), frozen cattle meat with salt (M9), frozen cattle meat without salt (M10), frozen goat meat with salt (M11) and frozen goat meat without salt (M12) and analyze on every 30 days interval up to the period of 120 days. Chemical constituents of meat samples (dry matter, protein, ash and fat) decreased gradually with the increasing of storage time, but dry matter increased gradually during freezing period. The initial dry matter, ash, protein and fat contents of the samples (M1, M2, M3, M4, M5, M6, M7, M8, M9, M10, M11, M12) ranged from 81.26 to 98.50%, 15.01 to 22.46%, 60.28 to 77.30% and 3.04 to 6.70% and final value were ranged from 80.03 to 88.12%, 10.92 to 18.50%, 57.98 to 68.93% and 2.50 to 5.90%, respectively. The elapse of storage time quality parameters of meat samples degraded significantly (P<0.05 to 0.01). -
Food Additives Safety and Maximum Use Level
5/10/2017 FOOD ADDITIVES SAFETY & MAXIMUM USE LEVEL Nuri Andarwulan SEAFAST Center, IPB (Southeast Asian Food & Agr. Sci & Tech Center) Departemen Ilmu dan Teknologi Pangan, IPB [email protected] Outline Food additives Chemicals HOW are food additives regulated? Maximum use level of food additive [email protected] 1 5/10/2017 Food Additive is a substance (intentionally) added to food to alter the properties and/or the appearance of the food [email protected] As described by Paracelsus nearly 500 years ago, “All substances are poisons; there is none which is not a poison. The right dose differentiates a poison and a remedy”. This means that any chemical substance is likely to produce some form(s) of harmful effect, if taken in sufficient quantity. More addition of a chemical in food does not itself make food unsafe, but the quantity used in food, quantity of that food consumed and bodyweight will decide the safety. [email protected] 2 5/10/2017 The Codex definition of hazard is “a biological, chemical or physical agent with the potential to cause an adverse health effect”. The likelihood or risk of that hazard actually occurring in humans is dependent upon the quantity of chemical encountered or taken into the body, i.e. the exposure. [email protected] WHY do we need to regulate food additives? These chemicals may be harmful to your health (if consumed above the safety margin level) Benford, D. 2000, ILSI Europe [email protected] 3 5/10/2017 Food Additive (Codex Stan 192-1995) • Any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging and transport. -
Food Safety & Quality Policy
Food Safety & Quality Policy Policy No.: 5.2 Title: Food Safety Plan Section: Food Safety: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Issue Date: 04/08/2019 Revision(s): 0 Purpose: The purpose of this policy is to define the requirements for all operating facilities’ food safety plans. These plans are based on regulations and the hazard analysis and critical control point (HACCP) methodology. Regarding terminology, the Company recognizes the food safety plan and HACCP plan as interchangeable. Policy: All operating facilities maintain an active food safety plan based on the guidelines provided by the National Advisory Committee for the Microbiological Criteria for Foods (NACMCF), the Codex Alimentarius Commission (CAC), and FDA regulations (21 CFR 117.126). Food Safety Plans are specific to each location, but might share hazard analyses conducted by the Preventive Control Qualified Individual (PCQI) team. The PCQI Team prepares and oversees all company-operated food safety plans. Facilities solely engaged in handling packaged products, such as warehouses without transfer capabilities, are not required to develop and maintain a food safety plan per 21 CFR 117.7(a). 1.0 Program Management & Food Safety Teams: The Company has established two, distinct teams to manage the duties for maintenance of the food safety plans; a team consisting of Partner Preventive Control Qualified Individuals (PCQI), and site- specific teams under the direction of local coordinators. Duties are outlined below: 1.1 PCQI Team: The PCQI team includes PCQI-certified members of all Partners under the direction of the Vice President of Quality. -
Dried Fruits, Vegetables, and Herbs
Dried Fruits, Vegetables, and Herbs JULY 2014 UNIVERSITY OF CALIFORNIA DAVIS, CA UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION DRIED FRUITS, VEGETABLES AND HERBS Acknowledgements This handbook could not have been produced without the dedicated efforts of the following University of California Cooperative Extension educators who were members of Training Team for Cottage Food Operations: Project Director: Shermain Hardesty, Cooperative Extension Specialist-Agricultural and Resource Economics, UC Davis and Leader, UC Small Farm Program Deborah Giraud, Farm and Community / Economic Development Advisor, Humboldt County Concepcion Mendoza, Nutrition, Family and Consumer Sciences Advisor, Shasta and Trinity Counties Diane Metz, Emeritus Nutrition, Family and Consumer Science Advisor, Yolo and Solano Counties Susan Mosbacher, Program Representative for Master Gardener and Master Food Preserver programs, Central Sierra Scott Oneto, Farm Advisor/Region Director, Central Sierra Dorothy Smith, Nutrition Family and Consumer Science Advisor, Central Sierra Julia Van Soelen Kim, North Bay Food Systems Advisor, Marin, Sonoma and Mendocino Counties Sincere appreciation is also extended for the technical support provided by Linda Harris, Food Safety and Applied Microbiology Specialist, Department of Food Science and Technology, UC Davis. Administrative support was cheerfully provided by Vera Allen, UCCE Central Sierra. This handbook was partially funded by a California Department of Food and Agriculture Specialty Crop Block Grant. Brand names -
Preserving the Harvest
Denton County Master Gardener Association presents: Preserving the Harvest The Denton County Master Gardener Association is a volunteer organization under the guidance of Texas A&M AgriLife Extension Service. Our mission is dcmga.com to provide information that encourages safe, effective and sustainable horticultural practices. Joseph A. Carroll Building 401 W. Hickory Street, Suite 112 Denton, TX 76201-9026 [email protected] Phone: 940-349-2883 or Help Desk 940-349-2892 1 About DCMGA Over 200 members who volunteer more than 17,000 hours each year to educational and community beautification projects in Denton County Fall Garden Festival held in October each year offers educational information to Denton County residents with 20 to 25 Master Gardener information booths, presentations by gardening experts, vendors and local support organization’s booths and children’s activities. Admission is free. Community Beautification Projects include: designing and maintaining the Bayless-Selby Victorian Garden – a period-authentic landscape garden that includes herbs, flowers and vegetables found around North Texas homes in the early 1900′s; DCSWCD Tree Seedling Distribution project; providing individual garden areas, a community vegetable garden and general landscape beautification to Fair Oaks Independent Living Center residents; and maintaining the Texas Woman’s University Rock Garden. Projects for Children -- a vegetable garden learning center, distribute redbud trees to 3rd grade students in Denton and shade trees to Lewisville school district students; the Junior Master Gardener and Science With Attitude project works with Master Naturalists to conduct a 3-day workshop to train teachers and parent-volunteers on how to use gardening activities to enhance science, reading and math; work with Denton County 4H and Future Farmers of America to coordinate a horticultural show. -
Overnight Cooking, Mixed Loads, Sous-Vide Application Manual
SelfCookingCenter® Overnight cooking, mixed loads, Sous-Vide Application Manual RATIONAL SelfCookingCenter® – the heart of your kitchen Dear customer The demands of your customers are rising constantly; maximum flexibility is expected whilst also delivering the highest quality at the lowest price. The cooking of meat and poultry has always required a high level of monitoring, years of experience, and ties up production equipment for many hours. With the SelfCookingCenter® you can easily deal with these challenges. Discover on the following pages how you can, › roast, braise and boil/simmer overnight at the touch of a button. Allowing you to utilise your SelfCookingCenter® 24 hours a day. › cook many different products at the same time in a mixed load. › with Sous-Vide (Vacuum cooking) new possibilities are presented, and learn how to optimise production processes and extend storage times. On the following pages, our RATIONAL chefs have compiled a comprehensive list of practical hints and tips, explaining how you can utilise your SelfCookingCenter® even better. You can also contact a RATIONAL chef directly by using our ChefLine®. We are more than happy to answer any culinary questions you may have regarding the SelfCookingCenter®. Germany + 49 8191 327561 UK + 44 7743 389863 Your RATIONAL chefs wish you every success in discovering your SelfCookingCenter®. 3 Contents 1. Overnight cooking at a glance 6 1.1. The benefits of overnight cooking 6 1.2. The settings 6 1.3. Preheating and loading 6 1.4. The maturing 6 1.5. Maturing and holding 7 2. The process “overnight roasting” 8 2.1. The preparation 8 2.2. -
Micro-Ovenable Packages and Retortable Packages
MICRO-OVENABLE PACKAGES AND RETORTABLE PACKAGES he advent of modern urban dynamic lifestyle has created a demand for ready-to-eat food T to be met by food product manufacturers. The urban middle and upper middle class consumers have little time to do their cooking in a conventional manner and welcome ready to eat food products. The market for domestic appliances has also witnessed tremendous growth with respect to the availability of sophisticated appliances such as the microwave-oven, which has now been accepted as a modern domestic appliance for food cooking. In view of the above developments, the market needs innovative packages, which can be micro-waved and hence can be used for the packaging of ready-to-eat food products. Micro-ovenable Popcorn Packages Microwave Packaging Microwave package is a package, which can be used for cooking or heating the product in a microwave oven. Thermal conductivity of the package can affect the heat transfer between food and oven. The package alters the heating pattern of the contained food, by releasing or tapping the water vapour inside the package, thereby cooking the product under controlled pressure and temperature. Two types of microwave packages are available. One of them allows microwaves to pass through the material, they are called microwave transparent materials. Most of the conventional packaging materials are transparent to microwave. Paper, glass and all plastic materials such as polyethylene, polypropylene, polyester, nylon, polystyrene, poly vinyl chloride are all microwave transparent materials. Microwaves heat the product without interfering with these packaging materials. Their application in microwave package development depends upon their thermal stability and compatibility with the product under high temperature and pressure. -
R09 SI: Thermal Properties of Foods
Related Commercial Resources CHAPTER 9 THERMAL PROPERTIES OF FOODS Thermal Properties of Food Constituents ................................. 9.1 Enthalpy .................................................................................... 9.7 Thermal Properties of Foods ..................................................... 9.1 Thermal Conductivity ................................................................ 9.9 Water Content ........................................................................... 9.2 Thermal Diffusivity .................................................................. 9.17 Initial Freezing Point ................................................................. 9.2 Heat of Respiration ................................................................. 9.18 Ice Fraction ............................................................................... 9.2 Transpiration of Fresh Fruits and Vegetables ......................... 9.19 Density ...................................................................................... 9.6 Surface Heat Transfer Coefficient ........................................... 9.25 Specific Heat ............................................................................. 9.6 Symbols ................................................................................... 9.28 HERMAL properties of foods and beverages must be known rizes prediction methods for estimating these thermophysical proper- Tto perform the various heat transfer calculations involved in de- ties and includes examples on the -
The Evaluation of Pathogen Survival in Dry Cured Charcuterie Style Sausages
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2019 THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES Jennifer Michelle McNeil University of Kentucky, [email protected] Digital Object Identifier: https://doi.org/10.13023/etd.2019.074 Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation McNeil, Jennifer Michelle, "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES" (2019). Theses and Dissertations--Animal and Food Sciences. 102. https://uknowledge.uky.edu/animalsci_etds/102 This Master's Thesis is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Botulism Fact Sheet
Botulism Fact Sheet 1. What is botulism? - Botulism is a rare but serious paralytic illness caused by a nerve toxin (poison) produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. (a) Foodborne botulism is caused by eating foods that contain the botulism toxin. (b) Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. (c) Infant botulism is caused when Clostridium botulinum bacteria grow in the immature infant intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because widespread illness can occur from eating a contaminated food. 2. What is Clostridium botulinum? - Clostridium botulinum belongs to is a group of bacteria commonly found in soil. They grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state in the soil until exposed to conditions that can support their growth. In low oxygen conditions, the growing bacteria release botulinum toxin. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans. 3. How common is botulism? - In the United States an average of 45 cases are reported each year. Of these, approximately 15% are foodborne, 65% are infant botulism, and the rest are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur most years and usually are caused by eating improperly processed home-canned foods. The number of Foodborne and Infant botulism cases has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin. -
More Than Just Dry Air
More than just dry air Rich Heimsch To avoid the damage of micro-cracks and delamination during the processing of electronic components, appropriate environmental storage is essential. The introduction of lead-free soldering and the associated higher processing temperatures involved makes moisture management even more critical. In this collection of articles published in SMT 007 magazine, Rich Heimsch of Super Dry Totech discusses the issues of moisture damage and specialized moisture management and tracking technology for Components and PCBs. IPC/JEDEC J-STD-033C Joint February 2012 Supersedes IPC/JEDEC J-STD-033B Industry Includes Amemdment 1 October 2005 Standard Handling, Packing, Shipping, and Use of Moisture/ Reflow and/or Process Sensitive Components The advent of surface mount devices (SMDs) introduced a new class of quality and reliability concerns regarding damage from the solder reflow process, such as cracks and delamination. This document describes the standardized levels of floorlife exposure for moisture/reflow sensitive SMDs along with the handling, packing, and shipping requirements necessary to avoid moisture/ reflow related failures. Companion documents J-STD-020 and J-STD-075 define the classification procedure and JEP113 defines the labeling requirements. For moisture sensitivity, moisture from beyond moisture sensitivity such as thermal atmospheric humidity enters permeable sensitivity, flux sensitivity, or cleaning process packaging materials by diffusion. Assembly sensitivity. processes used to solder SMDs to printed The purpose of this document is to provide circuit boards (PCBs) expose the entire manufacturers and users with standardized package body to temperatures higher than methods for handling, packing, shipping, and 200 °C. During solder reflow, the combination use of moisture/reflow and process sensitive of rapid moisture expansion, materials devices that have been classified to the levels mismatch, and material interface degradation defined in J-STD-020 or J-STD-075.